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Ingredients
- 1 -(14.1 oz) pkg. rolled refrigerated unbaked crust
- 4 oz. feta cheese, crumbled
- 2/3 cup finely shredded Parmesan cheese
- 1/4 cup mayonnaise
- 1 egg, separated
- 1 tablespoon chopped fresh oregano
- 4 cups assorted tiny tomatoes
- 1 to 2 tablespoon drained capers
Details
Preparation
Step 1
Let pie crusts stand room temperature 15 minutes. Meanwhile, preheated oven to 375. In a medium bowl stir together feta, 2 tablespoon of the Parmesan, mayonnaise, egg yolk, oregano, and 1/4 teaspoon black pepper.
Unroll one pastry into a 9-inch pie plate, Ease into plate, pressing lightly into bottom and sides; crimp edge as desired. Sprinkle crust with remaining Parmesan cheese.
Spoon feta mixture into pie plate spreading over Parmesan. Top with tomatoes and capers. Sprinkle with 1/2 teaspoon kosher salt. Using round cutters, cut rounds from remains pastry; place on filling. In a small bowl whisk together the egg white and 2 teaspoon water; brush over top pastry.
To prevent over browning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake 35 minutes. Remove foil. Bake 45 minutes more or until crust is golden brown. Cool 2 hours on a wire rack. Yield: 8 servings.
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