Boil the potatoes in a saucepan.
“Comb” the Shredded Dough, lay it on a baking pan and smear it with a little olive oil to bake evenly. Press it well using a baking pan of the same size, leave it on top and bake at 170oC for 30 min.
Once the potatoes are ready, remove them from the boiling water and break them down. Add a little salt if necessary.
Mince the rosemary and add it to the potatoes.
With a grinder, grind the feta cheese over the potatoes, add the egg, creme fraiche, pepper and stir.
Pour the mixture over the Shredded Dough and press lightly to get stuck.
In the blender, add a little Shredded Dough and grind it. In a small bowl, add the hard cheese and ground Shredded Dough. Stir well and sprinkle over the pie evenly.
Return the pie to the oven, and bake at the grill with medium heat, until golden brown.
Once the pie is ready, pour the balsamic vinegar cream and serve.