• Mon - Sun : 8:30am to 9:30pm
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

zucchini feta and dill pie

Desciption

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.

Tags

# # # # # # # # # # # # # # # # # #

Steps

  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

See More Relate Photo

Ingredients

Polenta

Zucchini

Eggs

Olive oil

Chives

Dill

Feta

Parmesan cheese

Sea salt

Black pepper

Self-raising flour

Cherry tomatoes

Mint leaf

Kitchen Product Offer


See More Kitchen Products Click here

You may Interest

7 layer tortilla pie

this delicious casserole looks and cuts like a pie, revealing layers of beans and cheese and tomatoes. make it up ahead of time if you want and just put it in the oven at dinner time. i like this made with pepper jack cheese too. 7 layer tortilla pie

achiote pork torta sandwiches

these are out of this world! i made these to take to the san francisco giants game today. although the giants didn't win, we left full and happy! the meat in these is very flavorful and gets a nice color from achiote paste. from my favorite cookbook baja: achiote pork torta    sandwiches

balsamic red wine dressing

this is one of our favorite salad dressings. not too strong. balsamic   red wine  dressing

barbecued buffalo wing dip with a twist

think you've had buffalo dip before? think again- this gem blows away the competition...creamy with a depth not normally associated with buffalo dip. so easy, makes a ton and with that perfect zip...open the chips and pass the margarita's! recipe court barbecued buffalo wing dip with a twist

basic food processor mayonnaise

you can make this without using a raw egg; see directions. this classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do. basic food processor mayonnaise

bbq beans cowboy beans

from chris's mom. yummy! we often double it and share with friends and neighbors. bbq beans  cowboy beans

bbq chicken or pork braid

this is really really good. it is so easy but looks and tastes like you really know what your doing in the kitchen. perfect to take for get togethers or a nice pizza alternative. you can use any kind of cheese you like, but i prefer cheddar. bbq chicken or pork braid

bird of paradise chicken salad

a lovely tropical chicken salad. bird of paradise chicken salad

black bean and rice skillet

this is a simpler version of moros y cristianos (recipe #141347) with the same great flavors. black bean and rice skillet

black forest coffee

had this with a friend one morning and i just loved it. i had to have the recipe to share with my friends too. hope you enjoy it as much as i did. black forest coffee

blueberry breakfast bread pudding

this breakfast bread pudding easily serves a large brunch gathering. utilizing reduced fat dairy products makes this pudding better, in my opinion. this recipe originated with the north carolina egg association. blueberry breakfast bread pudding

broccoli pesto pasta

broccoli makes a deliciously quick pesto - type sauce when briefly cooked and mashed with garlic, lemon, chilli and pine nuts. i use castelli cheese as i am veggie, if us are not use grana padano cheese. this is a "superfood" dish a good source of vitamin broccoli   pesto pasta

Events.

Follow the food and cooking here.