Lack of inspiration

My mum once made this pie when she "lacked inspiration". I wish food like that came out of my struggles for culinary creativity. I can't claim this recipe but I can still enjoy it and spread the word about it. It's a perfect meal to serve your guests in the summer - it's quick, easy and a bit more exciting than a standard, boring pasta which is the first thing you think of when you lack inspiration.

Olives and Feta Pie

1 onion, chopped finely
200g feta, crumbled into medium size pieces
150g pitted, black olives, chopped in half (and drained)
400g chopped, tin tomatoes*
rosemary, thyme **, salt and pepper

some cherry tomatoes, halved

500g puff pastry
(and a 18cm diameter pie dish, greased)
some milk or egg yolk to glaze the pastry

Pre-heat the oven to 180 degrees
Roll out the pastry and put it in the pie dish. Pierce it with a fork a few times to help the air get out (the pastry will not puff uncontrollably). Bake for about 10 minutes and then put aside to cool.

In the meantime fry the onion in a sauce pan with the herbs, salt and pepper. Add tomatoes, bring to boil and let it simmer until it thickens a bit - it should take about 10-15 minutes. When it's done add the feta and the olives and stir well. You can add some halved cherry tomatoes to the sauce at this stage. Pour the sauce onto the pastry and fold the sides on top of the pie. Glaze it with a brush soaked in some milk or egg yolk. Bake for 15-20 minutes until the pastry is golden brown.

(* I used dry herbs but the pie is even nicer with fresh ones. If you feel like making it a bit more italian you can also add some basil)