Artichoke tomato feta and olive pie
Cuisine: Mediterranean
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Ingredients
Ingredients for the dough:
  • ½ cup (1.2dl) water
  • ½ cup (1.2dl) vegetable oil
  • 1 teaspoon salt
  • ½ cup (115g) butter or margarine, softened
  • 3 cups (375g) all-purpose flour
Ingredients for filling:
  • 1 ½ tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 14 ounces (400g) canned tomatoes
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 14 ounces (400g) canned artichoke hearts, cut into thin slices
  • 3 ounces (80g) black olives, pitted, sliced in half
  • 5 ounces (150g) feta cheese, crumbled
  • 1 egg yolk, beaten
  • 1 tablespoon sesame seeds
Instructions
  1. To make the dough, combine water, vegetable oil, salt and butter in a big bowl. Slowly add the flour, mixing with your hands, until the dough reaches a perfect and soft consistency. Separate the dough into two balls and set aside or wrap in plastic wrap and keep in the fridge until ready to use.
  2. To prepare the filling, heat vegetable oil in a saucepan over medium-high heat. Add the garlic and sauté until golden and fragrant, stirring frequently so that it doesn’t burn. Add the canned tomatoes, flour and salt. Reduce heat to low and let the mixture simmer uncovered for 5 minutes until it thickens.
  3. Meanwhile, cut the artichoke hearts into small slices and add to the tomato mixture. Add the olives and stir well to combine. Turn off the heat and let the mixture cool at room temperature.
  4. Preheat your oven to 180°C/350°F.
  5. To prepare the pie, remove both balls of dough from their plastic wrap. Take two sheets of baking paper. Spread a bit of flour over one baking sheet, place one ball of dough in the middle and flatten with the other baking sheet. Roll out the dough in the shape of a square with a rolling pin. Place the thin and flattened dough in a square Pyrex, making sure to pull the dough up the sides. Cut off any dough that hangs over the Pyrex’s edge and use to patch up any spots that remain uncovered.
  6. Flatten the second ball of dough according to the steps above and set aside.
  7. Pour the filling over the first layer of dough, making sure to spread it evenly across the Pyrex. Sprinkle over the crumbled feta evenly. Cover the filling with the second layer of dough and make sure that the pie is entirely covered, pinching the dough on the sides to form a nice design.
  8. Spread egg yolk over the top and sprinkle with sesame seeds.
  9. Cook in preheated oven for 1 hour or until golden. Serve warm.
This pie can be prepared and cooked 1-3 hours ahead of time. To reheat, simply cover the Pyrex in foil paper and warm for 10-15 minutes in an oven preheated to 160°C/320°F.
Notes
Heavily adapted from El Secreto del Buen Sabor cookbook
Recipe by Savormania at http://www.savormania.com/artichoke-tomato-feta-and-olive-pie/