You can make this pie using ricotta or your very own home-made gbejniet (pronounced j-(as in 'jug')-beyniet . You can read more about how to make them here. It's very easy and absolutely delicious.
knob of butter or margarine
200g ricotta or fresh gbejniet
two tablespoons grated cheese (cheddar, emmenthal, you choose!)
one pack puff pastry
fresh herbs to taste (I used parsley)
salt and pepper, and cumin if you like it, to taste
Serves two as a main, four as a starter
Pre-heat the oven to 180 degrees Celsius
Grease a small dish (I used a 30cm x 15cm one) with the butter or margarine and lay the pastry in it. The pastry should be bigger than the dish and you will use the extra bits to seal the pie.
In a bowl mix the cheeses, three of the eggs and add salt and pepper to taste. Pour the mixture into the pastry and fold over the excess pastry leaving no cheese visible. Prick the pastry with a fork and spread the last egg, lightly whisked over the pastry. Add sesame seeds for taste and to decorate.
Place in the oven for 45 minutes or until the pastry is a lovely golden brown.
Serve with a fresh salad, and enjoy!
The egg and cheese mixture