Whether for an appetizer course or lunch, this tasty little cheese pie will be a big hit with the folk you share it with.
The only thing I will change the next time I make it will be to make it in a tart pan, which will make serving a lot easier.
The original recipe, posted on the web 20 years ago, did not call for pepperoncini, but I always have a jar in the fridge, so I thought, “why not?” All in all, a good choice, and a really tasty pie/tart/what-have-you.
•2 cups flour
•1 tbsp baking powder
•1/2 tsp salt
•2 cups biscuit mix
•1 cup buttermilk*
•1/4 cup melted butter
•8 oz Feta cheese
*No buttermilk? No problem! Simply pour one tablespoon of white vinegar or lemon juice into a measuring cup, add milk to measure one cup, and stir. In five minutes or so, you’ll have buttermilk.
Heat your oven to 350º and grease the bottom and sides of a tart pan. Trust me on this; I used a quiche pan and the baked pie was not easy to take out.
Whisk the flour together with baking powder and salt and set aside.
Whisk the eggs together with the buttermilk, then stir in the biscuit mix. You will end up with a thick, sticky dough.
Spread the dough over the bottom of your tart pan, then pour the melted butter over the top.
Sprinkle with crumbled Feta, then the sliced pepperoncini and bake for 35 to 40 minutes, until the pie is a deep golden brown.
Remove from the oven and let rest for ten minutes before slicing.
The next time I make this, I think I’ll use my rectangular tart pan – it’ll make slicing and serving a lot easier.