Ancient Roman pie with feta cheese and green onions
4 servings
60 minutes
Ancient Roman pie with feta cheese and green onions is a refined dish that transports us to the era of a great empire where cooking was an art. The pie's base is a tender sour cream dough, airy and fragrant, made for true gourmets. The filling of tangy feta cheese and juicy green onions gives the pie a rich, slightly spicy flavor with herbal notes of fresh greens and spices. The browned crust makes it crispy on the outside while keeping it soft inside. This pie pairs perfectly with chilled cream or sour cream that highlights its rich taste. A magnificent addition to family gatherings or cozy dinners, it evokes the atmosphere of an ancient Roman feast where enjoying food became a ritual.
1
We are preparing the dough. Mix the egg, sugar, sour cream, baking soda, and flour. Stir well and let the dough rest for about 15 minutes.
- Chicken egg: 1 piece
- Cane sugar: 1 tablespoon
- Sour cream 20% fat: 250 g
- Baking soda: 0.5 teaspoon
- Wheat flour: 400 g
2
Grate feta cheese on a fine grater.
- Feta cheese: 450 g
3
Then we chop a large amount of onion as finely as possible.
- Spring onion with bulb: 1 bunch
4
Mix the onion with grated cheese, add salt to taste, spices, and herbs.
- Spring onion with bulb: 1 bunch
- Feta cheese: 450 g
- Salt: to taste
- Parsley: to taste
- Dill: to taste
- Caraway: to taste
- Cloves: to taste
- Cilantro: to taste
5
We divide the dough into 2 parts — one larger, the other smaller. We take the larger part, roll it out, and place it in a pan greased with olive oil.
- Wheat flour: 400 g
- Olive oil: to taste
6
Place the cheese mixture on top in an even layer.
- Feta cheese: 450 g
7
Then we roll out the smaller piece of dough thinly and cover our pie with it, sealing the bottom and top layers together.
8
Place the pie in a preheated oven at 200–220 degrees for 20–25 minutes.
9
We serve cream or sour cream with this dish.
- Sour cream 20% fat: 250 g
