Zucchini, Feta and Dill Pie
Zucchini, Feta and Dill Pie
Author: Megan
Recipe type: Savoury Pies and Tarts
Cuisine: Australian
Cook time:
Total time:
Ingredients
- fine polenta, for dusting
- 700 g zucchini, coarsely grated
- 5 eggs
- ½ cup (125 ml) extra virgin olive oil, plus extra for brushing
- 1 cup chopped chives
- ½ cup chopped dill or mint or basil
- 220 g feta
- 150 g freshly grated parmesan
- sea salt and freshly ground black pepper, to taste
- 1 cup (150 g) self raising flour
- 8 – 12 cherry tomatoes, halved
- mint sprigs or leaves (optional), to serve
Instructions
- Preheat oven to 180oC. Butter a 22 cm square cake tin and line it with buttered baking paper. Dust the tin with polenta, tap out the excess and set it aside.
- Pile the grated zucchini into a large colander, sit a plate on top to weigh it down a little and leave to drain.
- Meanwhile, break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, mint or basil and whisk them in.
- 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, then season to taste with salt and pepper. Add the flour and mix it in until it is combined. 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.
- Bake for 45 – 50 minutes or until the top of the pie is springy when pressed or when the pie looks quite set when the sides of a fine cut are pressed apart.
- Take the pie out of the oven and cool it in the tin for 10 – 15 minutes. If you are feeling game you can just gently grasp the baking paper and lift the pie out of a 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 extra olive oil. If you have some herb leaves left, scatter them on top.
- Best served at room temperature when the flavour has had a chance to develop. Leftovers keep really well in the fridge for a couple of days.
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