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.


elra said...

Your pie looks magnificent Anna. Love the flakiness of the pastry.

Wandering Chopsticks said...

Mmm. I will love this pie. Been on a blue cheese kick lately dipping celery and wedge salads with my homemade blue cheese dressing. I couldn't imagine eating a chunk of it though!

BTW, just noticed your bucket list included poutine. It's pretty good at the Potato Champion food truck on Hawthorne. Whiffies fried chicken pot pie and beef brisket pot pie are good too. The dessert ones get too sweet after a few bites.

Diana said...

I like blue cheese. When I can get past its appearance. Most of the time, it's a struggle. Visible mold frightens me.

oddlyme said...

Oh! I need some of this pie!

It looks YUMMY.

Helen said...

Blue cheese rocks! Great idea Anna! It's been ages since I've made a cheese goes so well with a fruity white wine, which I happen to be drinking at the moment. I had my wine with sushi though LOL!

Anna A. said...

elra - thanks a bunch!

Wandering Chopsticks - Hahah yeah, I don't know how she eats it by the chunks, but then again she often drinks vinegar. Thanks for the info about Potato Champion! I've been meaning to check them out now I have even further approval. Can't wait! I will let you know :)and I will stay away from the desserts.

Diana - Then you would like this pie since the mold kind of melts away!

Oddlyme - Hehe yea, I need some more too!

Helen - Actually when I first tasted this pie I thought of how good it would be with some pears or baked/grilled figs. And, always a fruity krasi!

Peter G @ Souvlaki For The Soul said...

You're becoming quite the Greek scientist with your kitchen experiments Anna and I love it! This is quite the souffle technique you explained.

Jude said...

I'm not super-sure how I found you (though just saw elra here and I think it must've been from her blog! :)), but so glad I did! This looks delicious (love blue cheese, love pie, perfect together) - I'm excited to give it a try! Thank you for sharing this.

Anna A. said...

Peter - Hahaha thank you, thank you! Yeah, my Aunt does the souffle technique for cheese pies and sometimes even lets them sit in the fridge overnight so the phyllo and cheesy-egg mixture kind of meld together. They turn out AMAZING!

Jude - Thanks for stopping by and I can't wait to hear how it goes!!!

stuffycheaks said...

looks good, except the blue cheese lol. when you said veined and moldy, I gagged a bit hahah. Not your beautiful pie. It's just me and my cheese issues.

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Kathleen said...

Incredible! Can't wait to give it a try.

Anna A. said...

Stuffycheaks - Hahaha you crack me up!

Kathleen - I can't wait to hear about it!

aussieanna said...

Synonomati love your blog ! It's so great to see greek recipes from a greek american. Just a suggestion: I think the right way to name your pie would be Γαλαζοτυροπιτα.