Feta and Salmon Pie with Millet Crust

Feta and Salmon Pie with Millet Crust

This savory pie I made for my husband’s birthday.

Millet “Crust”:

1 cup hulled millet

3 cups boiling water

1/2 teaspoon salt

Add the millet to the salted water, cover and return to boil. Cook at the lowest heat seating for 25 minutes. Drain and let cool. Press the millet into a springform pan. Refrigerate for 30 minutes.

Millet Crust

In the meantime prepare the filling:

1 lb feta cheese (http://anjaeatscheese.wordpress.com/2011/11/28/pastures-of-eden-feta-from-israel/),crumbled

1 cup kefir or plain yogurt

4oz smoked wild salmon, cut into small pieces

2 jumbo eggs

2 garlic cloves, crushed

black pepper, sweet paprika powder to taste

Filling Ingredients

Preheat your oven to 450 F and brown the crust. Add the filling.

Bake for 20 minutes at 450 F and for 20 minutes at 420 F. Let cool completely before cutting.

Serve with the spinach salad.

8 oz  spinach leaves

1 lemon, juice only

red ball pepper, chopped

salt, black pepper and sweet paprika powder

Combine the salad ingredients and refrigerate for 30 minutes.

About these ads