Feta Pie

This is a recipe I sort of made up.  I’ve made it for years from a recipe in my head until my son’s got upset that I had never written it down.  “What if something happens?  What if you forget?”  So I finally succumbed to the pressure on wrote it down….in pencil.  Every recipe can always use a little “tweeking.”   You can vary the cheese, vegetables and spices in a myriad of ways.  I offer 4 variations on this to get your ideas flowing.

Note:  By undercooking the grains, they can then absorb the flavors from the cheese/egg mixture and keep the pie from being too wet.

In a small sauce pan:

1 cup Kashi pilaf (or another you like)

1/2 cup brown rice

(A little less than) 3 cups vegetable or chicken broth

1/2 tsp garlic granules

1 tsp no salt seasoning (your favorite or mine – Kirkland’s Organic No salt)

Simmer covered until the grains are almost done.

In a food processor:

1 cup low fat cottage cheese

3/4 feta cheese

2 eggs

blend until almost smooth.

Combine cheese/egg mixture with grains and add:

Feta Pie with Mushrooms and Red Peppers

1) Mushrooms and red peppers sauteed with thyme and white wine

2) Sauteed onions and garlic with dill and lemon juice

3) Sauteed Broccoli with fresh basil

4) Sliced sundried tomatoes and cilantro, substitute feta with sharp cheddar or Manchego

Pour mixture into a pie shell (with or without a crust). Sprinkle top with wheat germ (optional).

Bake at 375F for 45 or until set.  Serve with a green salad.

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