Cheese, Oregano and Parsley Pie

Cheese, Oregano and Parsley Pie

Cheese, Oregano and Parsley Pie


Oregano and cheese is a much celebrated and successful combination. Try it in a pie:

8 oz. ricotta cheese
1 tbsp. chopped onion
2 oz. parmesan cheese, grated
2 eggs
2 tbsp. fresh chopped parsley
1 clove of garlic, crushed
2 tbsp. fresh chopped oregano
7 oz. tomato paste
2 oz. black olives, pitted and sliced
4 oz. mozzarella cheese, thinly sliced
1 large green pepper, sliced
black pepper
2 pie crust layers

Preheat the oven to 400&deg degrees. Line an 8-inch greased deep-dish pie dish with one pastry layer.

In a separate bowl, mix together the ricotta, onion, eggs, black pepper and parsley. In a small saucepan, heat the oil and sauté the garlic with the oregano. Stir in the tomato puree and olives.

Spread half the ricotta mix on the pastry base and cover with half of the Mozzarella slices, then half the tomato mixture and half the pepper slices. Then do another layer.

Put the remaining pastry layer on top. Brush the top with a little beaten egg and put four large gashes on the top with a knife. Bake for 30-40 minutes.

Thanks to Fresh Herb Express for this recipe.

Baking Ring

Baking Ring
No more smoky, baked-on mess from pies and casseroles bubbling over onto the oven floor. 12" round aluminum ring fits under pans, allowing even heat distribution while catching spills.

Perfect A Pie Crust Ring

Perfect A Pie Crust Ring
Roll-N-Cut perfect crust every time! Place dough in the center of Perfect-A-Crust (tm) ring and roll to the edges. Raised lip assures uniform thickness. Acts as a cutting guide, too. Includes 8", 9" and 10" rings.

About this Author