Author: story of a kitchen (minimally adapted from the LA times - http://articles.latimes.com/2008/feb/20/food/la-fo-zakuskarec20afeb20)
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
½ pound regular mozzarella, grated
½ pound feta, in small crumbles*
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
2 sheets good-quality frozen puff pastry, thawed
1 large egg beaten with 1 teaspoon water (for egg wash)
Instructions
In a medium mixing bowl, combine the mozzarella, feta, egg, and dill and mix well. Set aside.
On a piece of parchment, roll out one sheet of the puff pastry into a rectangle (it should be about 12x12 inches). Place it on a baking sheet. Spread the cheese mixture evenly over the pastry, leaving a thin border. Roll out the second sheet of puff pastry to the same size and lay it over the cheese, using the egg wash as glue to bind and pressing the edges to seal them. Brush the top with the egg wash. Chill 30 minutes.
Heat the oven to 400 degrees. Bake the pie until crisp and golden brown, about 30 minutes (mine looked golden brown and puffed like a pillow in the oven). Cool slightly before cutting into 3-inch squares or triangles. Serve hot or at room temperature.
Each serving: 114 calories; 6 grams protein; 4 grams carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 50 mg. cholesterol; 273 mg. sodium. Not too carby -- perfect for gestational diabetes!
Notes
* It's important to crumble the feta into small pieces, or else you will get some very salty pockets of cheese in the final dish. Feta doesn't melt well, so you need to disperse it well in the cheese mixture by the small crumble size.
Secondly, the amount of feta here makes this dish very salty. Serve with a less salty fish to balance it. You can also use more mozzarella and less feta for overall less salt content.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/khachapuri-recipe-georgian-cheese-pie/