Friday, September 24, 2010
Representin with some Blue and White: Blue Cheese Pie, Galazio tiropita, Γαλάζιο τυρóπιτα
The other day my roommate, Heather, came down to the "she cave" for our daily chats whilst stuffing a large white object into her hungry pie hole. I thought it was one of those ridiculously larger than large marshmallows. No. It was a hunk of blue cheese. She loves, loves, loves blue cheese. I enjoy it as well, don't get me wrong, but my dear roommate practically bathes in it. Since Heather picks up a chunk of the blue moldy veined cheese whenever she's at the store we have a wide variety of random half-used blue cheeses in our refrigerator. I decided to use these up and make a Greek inspired tiropita, or cheese pie, using blue cheese instead of the traditional feta. The result was a winner (or else I wouldn't be sharing it on my blogology). Instead of making a cheese layer, I made repeated layers with phyllo and blue cheese mixture to create a soufflé like effect (which I learned from my Aunt Mary). We had large pieces of it fresh out of the oven with a green salad and a glass of wine one evening for dinner. The next day we had friends over so I re-heated the leftovers (causing them to be even crunchier), cutting them into diamond shapes which I served as an hors d'oeuvre.
Blue cheese is referred to as Roquefort in Greece so I debated (twittering back with my Greek food blogger idol Peter) whether or not to call this pie a Roquefortopita or tiropita me Roquerfort. But the cheesy truth is I liked how the galazio or blue is the same blue of the Greek flag.
The point is this:
If you love blue cheese, you will love this pie, and if you like blue cheese you will love this pie.
Blue Cheese Pie
1/2 package frozen phyllo
3/4 cup blue cheese
4 eggs (separated)
1/2 cup mayonnaise (yes, bad, bad I know)
2 green onions finely chopped
1/4 cup olive oil (melted butter would also be good)
Defrost phyllo. Heat oven to 375 degrees F. Beat egg whites until stuff peaks form. In a separate bowl mix egg yolks, blue cheese and mayonnaise. Fold in egg whites and green onions. Sprinkle baking vessel with some olive oil or melted butter to start, followed by a few sheets of phyllo/oil layers to build a base. Continue making phyllo/cheese until cheese is used up and just a few leaves of phyllo are left. With the remaining leaves, sprinkle with oil to form top shell. Make hashing on top with sharp knife and cook in preheated oven for about 40 minutes or until golden brown.