ZUCCHINI, FETA AND DILL PIE
This is a Belinda Jeffery recipe. This such simple recipe, fantatic served on a summer's night with a lovely salad. It is wonderful served at room temperature and I think is even better the next day after the flavour's develop. I must admit the cooking time is a little tricky, mine took exactly 45 minutes, but I have included notes by Belinda Jeffery below. This recipe also makes a terrific nibble to serve with drinks. Just press more cherry tomatoes over the top so that you can cut the pie into little squares for serving so you end up with a tomato half on each square.
Provided by Tisme
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Butter a 22cm square cake tin and line the base and sides with buttered baking paper. Dust the tin with the polenta, tap out the excess, and set tin aside.
- Pile the grated zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave zucchini to drain really well.
- Break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, mint or basil and whisk them inches
- Press down firmly on the plate over the zucchini to squeeze out as much liquid as possible. Stir the grated zucchini into the egg mixture. Crumble in most of the feta (reserving a little for the top of the pie) along with the parmesan, and season to taste with salt and pepper. Add the flour and mix in until it is combined (wearing disposable gloves and mixing by hand is good, as mixture gets quite thick). Spread the batter into the prepared tin and sprinkle the reserved feta over the top. Gently press the cherry tomato halves, cut side up, into the surface of the pie.
- Bake pie for 45-50 minutes, or until the top of the pie is springy when pressed. (It's a bit hard to know when it's cooked. Belinda Jeffery's suggests -- Her first attempt seemed ready after 30 minutes but when she took it out and let it cool a little she realised it was still squishy in the centre, so she put it back in the oven for another 15 minutes (thank goodness it's forgiving!). So when you think it's cooked, make sure the top is quite bouncy, and to double-check, insert the tip of a fine knife down into the middle and press the two sides of the cut apart - it should look quite set.
- When it's ready, take the pie out of the oven and cool it in the tin for 10 -15 minutes. If you're feeling game you can just gently grasp the baking paper and lift the pie out of the tin onto a serving plate, then slide the paper out from underneath. Or, put a wire rack on top and invert the pie onto the rack. Peel away the paper, then sit your serving platter on top of the pie and invert it again onto this. Tidy up any straggly bits and brush the tomatoes with a little oil. Scatter some mint leaves or sprigs on top and serve.
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The_PHOENIX _GAMER
[email protected]I've never made a zucchini pie before, but this recipe was easy to follow and the pie turned out great. I'll definitely be making it again.
Clay ethan
[email protected]This pie was delicious! I used fresh zucchini from my garden and it really made a difference. The feta cheese and dill added a nice touch of flavor.
abdul qayoom
[email protected]This was a good recipe, but I found the crust to be a little too thick. I think next time I'll use a store-bought crust.
Oli_057
[email protected]I love the combination of zucchini, feta cheese, and dill in this pie. It's a great summer dish and it's always a hit with my friends.
Wajdy Shaaban
[email protected]This pie was easy to make and very tasty. I used a store-bought pie crust to save time and it still turned out great.
Sameer Rajput
[email protected]I've tried this recipe a few times and it always turns out great. It's a great way to use up zucchini and it's always a hit with my family.
Leen Esper
[email protected]This pie was delicious! The zucchini was perfectly cooked and the feta cheese and dill added a great flavor. The crust was also very flaky.
PK Sakil
[email protected]This was a great recipe. I made it for a potluck and it was a big hit. The only thing I would change is to add a little more salt to the filling.
Greg Cruz
[email protected]I love this pie! It's so flavorful and the crust is perfect. I always get compliments when I make it.
Linda Diana Kohler
[email protected]This recipe was easy to follow and the pie turned out delicious. The zucchini and feta cheese were a great combination and the dill added a nice touch of flavor.
Amantle Rampho
[email protected]I've made this pie several times now and it always turns out great. It's a great way to use up zucchini from the garden and it's always a crowd-pleaser.
Mohammad Wasim
[email protected]This zucchini feta and dill pie was a hit with my family! The flavors were perfectly balanced and the crust was flaky and golden brown. I'll definitely be making this again.