Total Time
1hr
Prep 40 mins
Cook 20 mins

A super easy recipe from Australian Women's Weekly 'Winter Favorites' magazine from 2007. The original recipe calls for Blue Cheese as opposed to Feta, but I don't care for it so I sub it. This is always a crowd pleaser. I love serving this as either an appetizer or as a main with a side of salad. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 Farenheit.
  2. While pastry is semi-frozen, put one sheet on cutting board, leaving a 1 inch border, cut slashes with a small sharp knife along pastry about 1/2 inch apart.
  3. Place the second sheet of pastry on a greased oven tray.
  4. Sprinkle with half the breadcrumbs, leaving a 1 inch border around the edge.
  5. Top with Fontina, Parmesan, Feta (or Blue Cheese) and spoonfuls of Ricotta.
  6. Sprinkle with Chives, remaining Breadcrumbs and Black Pepper.
  7. Place marked pastry sheet over cheese, press down on edges to bond with bottom sheet of pastry.
  8. Freeze pie about 30 minutes until firm.
  9. Brush top of pie with egg.
  10. Bake for 20 minutes or until golden brown.
Most Helpful

5 5

Between my enjoyment of the Fontina & ricotta combo & that of the Parmesan & feta for my other half, we thoroughly enjoyed this 'pie' (wonderfully delicious) & I'll be making in again, for sure! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]