Cheese pie with leftover Easter eggs

An unusual but delicious and easy to prepare cheese pie. Many times it happens to be left with Easter eggs because always we dye many more than we really need during the Easter feast. The truth is that we love eggs and I always have the feeling that Easter eggs taste much better than the usual boiled eggs from the rest of the year... Funny, isn't it? Maybe it is the excitment I always have this time of the year because Easter is my favourite Holiday and everything looks and tastes better than usual!! There are so many recipes somebody can come up with when there are some leftover Easter eggs. Various salads, fast meze dishes and now a nice cheese pie which I hope you will enjoy as much as we have if you try it out

Recipe from a leaflet of the Greek oil company "Elais"
using "Vitam" margarine

Ingredients (for 6-8 people):
2 puff pastry sheets, thawed out
6-8 boiled eggs, finely chopped
500gr. of feta cheese, coarsely grated
1 ½ tbsp of fresh spearmint (or 1 ½ tsp dried)
1 cup of coarse semolina flour
500ml of fresh milk
250gr. of vegetable margarine (a block), cut in pieces + a bit extra
1 tbsp of sesame seeds
pinch of salt
pepper

Method:
Preheat the oven to 180°C. Brush very well the bottom and the sides of a medium size oven pan with some margarine.

Lay on the bottom of the pan the first pastry sheet and gently stretch it to cover half the height of the sides of the pan.

In a large bowl mix the chopped eggs with the spearmint and the feta cheese and season with salt and pepper. *** Be careful with the salt in case the cheese is quite salty.

In a saucepan put the milk with the margarine in medium-low heat and stir with a wooden spoon until the mixture starts simmering. Then gradually add the semolina and keep stirring until you have a thick and firm creamy mixture. Take off the heat and leave aside to cool for 10 minutes.

Transfer the cream in the bowl with the rest of the ingredients and stir to blend well.

Empty the filling on the pastry and smooth with a spatula. Cover with the second pastry sheet and carefully seal the pie all around pressing the edges together.

Sprinkle on top with the sesame seeds and bake in the oven for about 20-25 minutes until the pie is nicely coloured.

Take out of the oven, leave to cool for 10 minutes and then cut in pieces.