Welcome to our little corner of the internet, as today we’ll be baking a stunning Flour pie with Quince and Feta Cheese! Delightfully delicate and light, this pie is perfect to take to a romantic picnic or enjoy as a light lunch! Also, it’s great to impress guests as quince to this day is one of the less known fruits out there! We’re here to end this with our quince recipes, we’ve already done a Fragrant Quince Paste and we can’t wait to experiment more!
Pronounced “kwins,” the quince is a small and rounded pome fruit grown on trees. Though it may look as delightfully sweet and juicy as an apple or pear, the quince in its raw form is rather tough, tannic and slightly sour at times. To enjoy all that this produce has to offer, it’s best when cooked, which is why it makes the perfect ingredient for fall cooking.
History of Quince
The quince’s origins are in the Caucasus – the region between the Caspian and Black seas – as well as in northern Persia, according to The Splendid Table. It has even been considered the catalyst of the Trojan War, as told by Greek legend. From there, the usefulness of the quince in cooking spread to medieval banquet halls and beyond. Commonly enjoyed in the tropical regions of Latin America and Mexico today, the quince has maintained its popularity and found its way into the western culture of food and cooking.
What about this pie?
Somewhere between a galette and a pie, this quince and feta pie will have you feeling full and happy! A recipe inspired by the northern Greece where quinces are abundant, we hope it inspires you to create something unique for your friends, lover or yourself!
Flour Pie with Quince and Feta Cheese
You will need:
1 quince approx. 350 grams
1 tsp brown sugar
1 1/2 cups of all-purpose flour
1 cup of water
2 + 4 + 1 tbsp olive oil
2 tsp tsipouro spirit or vodka
1 pinch of salt
1/4 tsp baking powder
2 tbsp butter in room temperature
100 grams of feta cheese in crumbles
2 tbsp dried spearmint leaves
freshly ground black pepper
How to make
Preheat oven to 200° Celcius. Peel the quince and chop it into small pieces. Warm up 1 tbsp of olive oil in a pan and sauté the fruit until golden brown, for 4-5 minutes. Sprinkle with the brown sugar, stir and remove the pan from the heat. Put the quince on a plate and let rest. In a bowl, crack the egg, tsipouro, and 2 tbsp of olive oil and whisk well. Swift the flour with baking powder, salt. Add the flour mixture to the wet ingredients, add the spearmint leaves and mix gently. Grease a baking tray with the remaining olive oil and pour the light dough mixture. Sprinkle the feta cheese, sauteed quince, pepper, and butter. Bake for 30 minutes until it’s golden. Let it rest for 10 minutes before serving!
We love to serve this pie with a seasonal salad of mixed greens and a tangy vinaigrette. It’s a light lunch idea packed with flavor and lightness! Savory galette-like pies like this will also sit proudly in the center of your table, flanked only by a good salad and a bottle of wine, and feel like a capital-D Dinner, the kind you can serve to any type of company, fancy or not, picky or not, wearing sweaters or wearing sundresses. They are also, I can confidently say, one of the most reliable vegetarian entrees you can pull from your back pocket any time that grain salads feel a little too virtuous, or pasta a little unimaginative.
While your pie cooks, toss together a salad — I’d suggest something crunchy and sturdy like radicchio. Set it on the table, pour a few glasses of wine, and that’s your dinner. Slice your pie at the table; you’ll be going back for slivers until it’s a pile of crumbs. If any leftovers survive, you’ll be smart to save them for breakfast.
Did you make this recipe?