Difficulty: Easy
Total Time: 1 hr
Prep Time: 10 mins
Cook Time: 50 mins
Servings: 10–12
Ingredients
- 5 firm, ripe tomatoes
- A few thin slices of tomato, for topping
- 1 tbsp tomato paste
- 1 garlic clove, finely chopped
- 2 onions, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 tsp dried oregano
- A few black olive slices
- 2 eggs, beaten
- ¼ cup olive oil (plus more for greasing)
- 300 g (about 10 oz) hard feta cheese, crumbled
- 1½ cups all-purpose flour
- Salt and pepper, to taste
- 3 tbsp sesame or black sesame seeds, for topping
Instructions
Prepare the Tomato Base
Roughly chop 3 of the tomatoes. Heat a dry skillet over high heat and add the chopped tomatoes.
Stir in the chopped onions and tomato paste. Cook over high heat for 6–7 minutes, stirring occasionally, until the mixture thickens and most of the liquid evaporates.
Add the olive oil and garlic and sauté for 2 minutes. Remove from heat and let cool slightly for about 5 minutes.Mix the Filling
Transfer the tomato mixture to a large mixing bowl.
Grate the remaining 2 tomatoes directly into the bowl.
Add a pinch of salt and pepper, the chopped mint, basil, oregano, olives, and crumbled feta. Stir to combine.
Mix in the beaten eggs. Gradually add the flour, stirring until you get a thick batter—thinner than cake batter, but not too runny.Assemble the Pie
Generously grease a shallow 32 cm (12-inch) baking dish or pie pan with olive oil.
Sprinkle the bottom with a little sesame or black sesame seeds.
Pour in the batter and smooth the top with a spoon. The mixture should be no more than 1 cm (½ inch) thick.
Arrange the reserved tomato slices on top and garnish with a few more olive slices.
Drizzle lightly with olive oil and sprinkle with sesame seeds.Bake
Preheat the oven to 180°C (350°F) and bake on the middle rack for about 50 minutes, or until the top is golden brown and the center is set.
Let the pie cool slightly before slicing and serving.
Source: Argiro Barbarigou
