Beetroot pie

INGREDIENTS

PREPARATION

For the crust, mix the flour, the baking powder and the salt in a bowl.
Gradually add the cold DODONI cow's butter chunks and using your fingertips, rub in the butter until it incorporates with the flour and it forms a crumbly dough.
Add the egg and little by little the water until the dough comes together.
Wrap the dough in cling film and rest in the fridge for 1 hour.
Dry roast the pine nuts in a frying pan over medium heat, stirring constantly until they begin to brown. Once they release their aroma remove from heat and set aside.
In the same pan, turn up the heat, add 1 tbsp. olive oil and sauté the scallions and onions, until translucent.
Quench with the balsamic vinegar and let them caramelize for about 20 minutes.
Set aside to cool.

EXECUTION

Cut the beets into cubes, and put them in a bowl along with the onions, pine nuts, thyme, oregano, salt and pepper. Add half of the crumbled DODONI feta cheese and mix well.
Take the dough out of the fridge, cut the ¾ of it, and using a rolling pin, roll the dough between two parchment paper sheets.
Gently transfer the dough to a 30x20 cm pie pan, and press it to stick well to the base, the corners and the walls of the pie pan. Cut off the excess and save it for later.
Spread the filling into the crust, add the rest of the crumbled DODONI feta cheese on top, and press it down with a spoon so it doesn’t stick out.
Roll the rest ¼ of the dough likewise and cut into stripes, which you arrange grid like on the pie.
Brush the dough with the egg wash (1 egg beaten with 1 tbs. water) and bake in a preheated oven, in the middle of the oven, at 180 °C for about an hour.