Feta Cheese Pie

(Beyaz Peynirli Tart)

1 Tenderflake deep dish pie shell - frozen

Filling:
1 medium size onion, sliced
1-2 garlic cloves, sliced
1 tsp butter
1 cup feta cheese, crumbled
2 tbsp dill, chopped
3-4 pieces sun dried tomato, chopped
1 tsp peppercorn

On top:
1 egg
1 cup milk

Saute the onion with butter until the colour starts to turn light brown, then add garlic. When the smell of the garlic comes out, turn the heat off.

Place the sauteed onion and garlic on the shell. Spread feta cheese, dill, peppercorn and sun dried tomato on top. Whisk the egg and milk until combined, pour all over.

Preheat the oven 350 F and bake for about 35-40 minutes.

Serve Feta Cheese Pie with black olives, tomato and cucumber slices for breakfast or a light lunch.