Single-crust pie with sausages, Anthotyro cheese and tomatoes

Easy to prepare and very tasty this pie can be served as a first dish or as main meal when the weather is quite warm along with a crispy salad and some chilled wine

Cooked by Myrssini Lambraki,

a well known Cook and food author

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 4-6 people):
1 sheet of shortcrust (or puff) pastry
1 tea-cup of Feta cheese, crumbled
2 tea-cups of Anthotyro cheese, crumbled
2 large ripe but firm tomatoes, cut in slices
300gr. of single cream
1 egg
1 tea-cup of sausage of your choice, with the skin off and crumbled
2 tbsp of Greek Graviera cheese, grated (or other soft and sweet yellow cheese)
black pepper

Method:
Preheat the oven to 180°C.

Get a spacious rectangular, oval or round pyrex dish and lightly brush with some oil.

Unroll the pastry sheet and carefully transfer into the dish. Gently stretch the pastry with your palms to cover completely the bottom and the sides of the dish.

Beat the egg with the cream in a small bowl.

In another bowl mix the feta with the anthotyro cheese. Add the egg/cream mixture, the grated cheese and the crumbled sausage meat. Mix thoroughly and empty the filling on the pastry. Turn the edges of the pastry in such a way to form a wreath.

Arrange the tomato slices on the top of the filling and season with some pepper.

Put in the oven and bake for about 45-50 minutes. Better to serve the pie when it is lukewarm.