Onion and Feta Cheese Pie

The pie case for this recipe is quickly made using a scone-style dough, and the subtle flavor of fresh thyme makes an ideal accompaniment to the thick, creamy texture of the feta cheese filling.

Number of servings : 4

Prep time: 30 minutes

Cooking time: 10-20 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


11⁄4 cups (175g) plain flour
1 teaspoon baking powder
5 tablespoons (85g) butter,
at room temperature
2⁄3 cup (150ml) sour cream
1lb (450g) onions
2 sprigs of fresh thyme
3–4 tablespoons olive oil
1⁄2 lb (230g) button mushrooms
5oz (140g) feta cheese
Salt and black pepper
To garnish: a few chives



  1. Preheat the oven to 425°F (220°C). Sift the flour and baking powder into a bowl, then rub in 3 tablespoons of butter. Add 5 tablespoons of the sour cream—just under half—and mix to a soft dough.
  2. Roll out the dough on a floured surface into a circle about 11in. (28cm) in diameter, and use it to line a 10in. (25cm) pie plate. Trim the edge, prick the base, line with parchment paper, and fill with baking beans or small balls of cooking foil. Bake blind for 10 minutes.
  3. Meanwhile, halve, peel, and thinly slice the onions, then rinse and dry the thyme, strip the leaves from the stems, and chop them finely. Heat the oil in a large frying pan, add the onions and thyme, and fry over a moderate heat until the onions are soft and golden.
  4. Melt the remaining butter in another frying pan. Clean and halve the mushrooms and fry until lightly browned, then stir in the rest of the sour cream and keep warm.
  5. Remove the paper and baking beans or foil from the pie case, then return it to the oven for a few minutes until the pastry is golden.
  6. Rinse, dry, and snip the chives. Crumble the feta cheese into the onions. Heat for 1minute then season to taste. Spoon the mixture into the pie case and spoon the mushrooms over the top. Sprinkle with chives and pepper and serve.

Nutritional information: