45 minutes, plus 30 minutes for chilling
Adapted from a recipe by Anya von Bremzen
1/2 pound regular mozzarella, grated
1/2 pound feta, grated
1 large egg, lightly beaten
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
2 sheets good-quality frozen puff pastry, thawed
1 large egg beaten with 1 teaspoon water (for egg wash)
1. In a medium mixing bowl,
combine the mozzarella, feta, egg, cilantro and dill and mix well. Set aside.
2. On a lightly floured
surface, roll out one sheet of the puff pastry into a rectangle (it should be about 11 by 17 inches). Place it on a baking sheet lined with parchment or foil. 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, pressing the edges to seal them. Brush the top with the egg wash. Chill 30 minutes.
3. Heat the oven
to 400 degrees. Bake the pie until crisp and golden brown, about 30 minutes. Cool slightly before cutting into 3-inch squares. Serve hot or at room temperature.