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