The number of things that are called ‘pies’ in Greece never ceases to amaze. This particular dish is savory and has no crust, but, hey, sure, it’s a pie.

I saw the recipe and immediately wanted to try it, which is odd because generally I don’t like Greek yogurt and only eat tiny amounts of feta. I’m glad I did try it, as it’s quite tasty, and I think has potential for a lot of future experiments with adding things.

The cheese didn’t like me, either.

Ingredients:

• 2 cups Greek yogurt
• 2 large eggs, lightly beaten
• 1 1/2 cups water
• 2 tablespoons unsalted butter, melted
• 2 1/2 cups crumbled feta cheese, divided
• 2 – 2 1/2 cups all-purpose flour
• 1/4 cup milk
• 3 tablespoons extra virgin olive oil

Preheat oven to 325 degrees. Grease a cake pan – I think this recipe might be too much for a 9″ round, certainly for one without 2″ tall sides. If you have a 9X9″ or 10X10″ square pan, or larger round springform, use either of those. The pan shown in the pictures below is something like 10.5″.

In a large bowl, mix together the yogurt, eggs, and water.

I should really replace my broken whisk…

Stir in the butter, followed by 2 cups of the flour.

Mix in 1 1/2 cups of the feta. Stir together, then add as much of the remaining 1/2 cup of flour as necessary to get a cake batter-like texture. I added the whole 1/2 cup.

Spread into the prepared cake pan.

In a smaller bowl, mix together the remaining 1 cup feta with the milk and olive oil. Pour evenly over the surface of the yogurt mixture.

Bake until golden brown, about 70 minutes. The center will still seem jiggly when you take it out of the oven, but if it passes the toothpick test, it is done, and will firm up some after a few minutes of cooling. Let cool at least 10 minutes before removing from the pan.

I think this would be nice with some sausage or tomato in it, or plain with honey drizzled on top.

It’s kind of hard to describe the texture – like an extra firm custard, maybe? For some reason, I’m ok even with the texture.

Lazy Pie

Lightly adapted from Diane Kochilas – Greek Mediterranean Cooking.

• 2 cups Greek yogurt
• 2 large eggs, lightly beaten
• 1 1/2 cups water
• 2 tablespoons unsalted butter, melted
• 2 1/2 cups crumbled feta cheese, divided
• 2 – 2 1/2 cups all-purpose flour
• 1/4 cup milk
• 3 tablespoons extra virgin olive oil

Preheat oven to 325 degrees. Grease a large cake pan.

In a large bowl, mix together the yogurt, eggs, and water. Stir in the butter, followed by 2 cups of the flour. Mix in 1 1/2 cups of the feta, then add as much of the remaining 1/2 cup of flour as necessary to get a cake batter-like texture. Spread into the prepared cake pan.

In a smaller bowl, mix together the remaining 1 cup feta with the milk and olive oil. Pour evenly over the surface of the yogurt mixture.

Bake until golden brown, about 70 minutes. The center will still seem jiggly when you take it out of the oven, but if it passes the toothpick test, it is done, and will firm up some after a few minutes of cooling.

Let cool at least 10 minutes before removing from the pan.