Potato and feta picnic pie
Discover the ultimate picnic delight with our Potato and Feta Pie! Made with flaky puff pastry, tender potatoes, savory feta cheese, and aromatic fresh thyme, this delicious pie is bound together by a creamy mixture of eggs, milk, and garlic. Perfect for sharing and easy to transport, it’s the ideal addition to your next outdoor gathering.
- 24 Feb 2025
- Cook time 110 min
- Prep time 45 min
- 8 Servings
- 7 Ingredients
Welcome to your guide on making a delicious Potato and Feta Picnic Pie. This hearty and flavorful dish combines the creamy texture of potatoes with the tangy taste of feta cheese, all wrapped in crisp puff pastry. It's perfect for outdoor picnics or family gatherings and sure to please a crowd.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Peel and cube the 5 potatoes.
- Place the potato cubes in a large pot of salted water.
- Bring to a boil and cook until they are tender, about 10-15 minutes.
- Drain the potatoes and set aside to cool slightly.
- In a large mixing bowl, combine the crumbled feta cheese, minced garlic, and chopped thyme.
- Add the cooked potatoes to the bowl and gently mix to combine.
- In a separate bowl, beat the 4 eggs and stir in the 1/2 cup of milk.
- Pour the egg mixture over the potato mixture and combine well.
- Roll out and line two of the puff pastry sheets in a baking dish. Make sure the pastry comes up the sides of the dish.
- Pre-bake these sheets in the oven for about 5 minutes to prevent them from getting soggy later.
- Remove the pre-baked puff pastry from the oven.
- Pour the potato and feta mixture into the baking dish and spread it evenly.
- Place the remaining two sheets of puff pastry on top of the filling to cover it entirely.
- Press the edges of the top and bottom puff pastry sheets together to seal the pie.
- Use a fork to crimp the edges for a secure seal.
- Cut a few small slits in the top to allow steam to escape.
- Place the assembled pie in the preheated oven.
- Bake for 30-40 minutes, or until the pastry is golden brown and the filling is set.
- Remove the pie from the oven and let it cool for at least 10 minutes before slicing.
- Serve warm or at room temperature, ideal for a picnic setting.
Tips:
- Use a sharp knife or a mandoline to thinly slice the potatoes for even cooking.
- For an extra golden and crispy crust, brush the top layer of puff pastry with egg wash before baking.
- Feel free to experiment with different herbs, such as rosemary or oregano, if you don't have thyme available.
- Make sure to preheat your oven to the recommended temperature to ensure even baking.
- Let the pie cool slightly before cutting to allow the filling to set, making it easier to serve neat slices.
And there you have it, a savory, mouth-watering Potato and Feta Picnic Pie that's easy to prepare and perfect for sharing. Whether you're enjoying it at a picnic or a cozy family meal, this pie is sure to be a hit. Happy cooking and enjoy the delightful flavors!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 920kcal | 46% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 4.78g | 13% |
| Sugar 2.76g | 3% |
| Fat | |
| Fat 60g | 67% |
| Saturated 12g | 39% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 110mg | 21% |
| Vitamin B1 0.58mg | 48% |
| Vitamin B2 0.73mg | 56% |
| Vitamin B3 6mg | 40% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.83ug | 35% |
| Vitamin C 24mg | 27% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 4.88mg | 44% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 310mg | 24% |
| Potassium, K 700mg | 21% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 2.26mg | 21% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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