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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.


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  1. Preheat oven to 180c butter a 22cm square cake tin and line the base and sides with buttered baking paper
  2. Dust the tin with the polenta
  3. Tap out the excess
  4. And set tin aside
  5. Pile the grated zucchini into a large sieve or colander
  6. Sit a plate on top to weigh it down a little and leave zucchini to drain really well
  7. Break the eggs into a large bowl and whisk them together
  8. Add the oil
  9. Chives and dill
  10. Mint or basil and whisk them inches
  11. Press down firmly on the plate over the zucchini to squeeze out as much liquid as possible
  12. Stir the grated zucchini into the egg mixture
  13. Crumble in most of the feta along with the parmesan
  14. And season to taste with salt and pepper
  15. Add the flour and mix in until it is combined
  16. Spread the batter into the prepared tin and sprinkle the reserved feta over the top
  17. Gently press the cherry tomato halves
  18. Cut side up
  19. Into the surface of the pie
  20. Bake pie for 45-50 minutes
  21. Or until the top of the pie is springy when pressed
  22. (its a bit hard to know when its cooked
  23. "belinda jefferys 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
  24. So she put it back in the oven for another 15 minutes"
  25. So when you think its cooked
  26. Make sure the top is quite bouncy
  27. And to double-check
  28. Insert the
  29. When its ready
  30. Take the pie out of the oven and cool it in the tin for 10 -15 minutes
  31. If youre feeling game you can just gently grasp the baking paper and lift the pie out of the tin onto a serving plate
  32. Then slide the paper out from underneath
  33. Or
  34. Put a wire rack on top and invert the pie onto the rack
  35. Peel away the paper
  36. Then sit your serving platter on top of the pie and invert it again onto this
  37. Tidy up any straggly bits and brush the tomatoes with a little oil
  38. Scatter some mint leaves or sprigs on top and serve

Step 21

Total Time in Minute 80

Ingredients Count 13

cooking zucchini  feta and dill pie

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Olive oil




Parmesan cheese

Sea salt

Black pepper

Self-raising flour

Cherry tomatoes

Mint leaf

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