Zucchini & feta pie
Discover the delicious combination of flaky puff pastry, fresh zucchini, creamy feta cheese, and aromatic dill in this easy-to-make Zucchini & Feta Pie. Perfect for a family dinner or a picnic treat, this recipe is a delightful way to enjoy seasonal vegetables with a cheesy twist.
- 13 Apr 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
{'text': 'Zucchini & feta pie is a delightful and savory dish that combines the fresh flavors of zucchini with the creamy tanginess of feta cheese. This easy-to-make pie is perfect for a light lunch or a side dish at dinner. By using puff pastry, you achieve a flaky, golden crust that complements the rich filling.'}
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Take the puff pastry sheets out of the freezer to allow them to thaw. It’s best to follow the instructions on the packaging for this step.
- Wash the zucchini thoroughly.
- Grate the zucchini using a coarse grater.
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This will prevent the pie from becoming too watery.
- In a large mixing bowl, crack the 6 eggs.
- Add 1/2 cup water to the eggs and whisk until fully combined.
- Add the crumbled feta cheese and chopped dill to the egg mixture. Mix well.
- Finally, fold in the grated zucchini and ensure all ingredients are evenly distributed.
- On a lightly floured surface, roll out each sheet of puff pastry slightly to fit your baking dish. You can use a 9x13 inch (23x33 cm) baking dish for this pie.
- Place one sheet of puff pastry on the bottom of the dish, making sure it covers the entire base and sides.
- Pour the zucchini, feta, and egg mixture into the dish, spreading it out evenly.
- Cover with another sheet of puff pastry, pressing the edges to seal. Trim any excess pastry if necessary.
- Repeat this layer process with the remaining pastry sheets and filling, finishing with a final layer of puff pastry on top.
- If you like, you can create a decorative design with the top pastry layer using a knife to score patterns, but be sure not to cut all the way through.
- Brush the top layer of the puff pastry with a bit of beaten egg or water to promote browning.
- Place the pie in the preheated oven and bake for about 45 minutes to 1 hour, or until the pastry is golden brown and puffed. The filling should be set and cooked through.
- Remove the pie from the oven and allow it to cool for about 10 minutes before slicing.
- Serve warm, and enjoy your delicious zucchini and feta pie!
Tips:
- Keep your puff pastry cold until you're ready to use it to ensure it stays flaky and doesn't become too soft. If it does start to soften, put it back in the refrigerator for a few minutes.
- Grate or thinly slice the zucchini to ensure it cooks evenly within the pie. You can also lightly salt the zucchini before adding it to the filling to help remove excess moisture.
- Experiment with additional herbs or spices, such as oregano or thyme, to add more complexity to the flavor of your pie.
- Pre-bake the bottom layer of puff pastry for a few minutes to prevent it from becoming soggy when you add the filling.
{'text': "Preparing a zucchini & feta pie is a wonderful way to enjoy the fresh flavors of seasonal produce while creating a dish that's both satisfying and versatile. With a golden puff pastry crust and a creamy, savory filling, this pie is sure to become a favorite. Serve it hot from the oven or at room temperature for a delightful meal or snack."}
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 1640kcal | 66% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 120g | 35% |
| Fiber 5g | 14% |
| Sugar 6g | 6% |
| Fat | |
| Fat 110g | 134% |
| Saturated 22g | 73% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 200ug | 23% |
| Choline 290mg | 52% |
| Vitamin B1 1.00mg | 83% |
| Vitamin B2 1.46mg | 113% |
| Vitamin B3 11mg | 66% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 240ug | 60% |
| Vitamin B12 1.49ug | 62% |
| Vitamin C 27mg | 30% |
| Vitamin E 2.42mg | 16% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 9mg | 78% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 730mg | 21% |
| Selenium, Se 90ug | 166% |
| Sodium, Na 1240mg | 83% |
| Zinc, Zn 4.00mg | 36% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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