Zucchini, Feta and Dill Pie |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
fine polenta, for dusting the tin |
700 g zucchini, coarsely grated |
5 (60 g) eggs |
1/2 cup extra-virgin olive oil, plus extra for brushing |
1 cup chives, chopped |
1/2 cup dill, chopped (or mint or basil) |
220 g feta |
150 g parmesan cheese, freshly grated |
sea salt, to taste |
freshly ground black pepper, to taste |
1 cup self-raising flour |
8 -12 cherry tomatoes, halved |
mint leaf, to serve |
Directions:
1. 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.
2. 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.
3. Break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, mint or basil and whisk them inches
4. 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.
5. 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.
6. 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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