Food, Uncategorized

Vegetable Feta Pie

I love one pot meals. I love dairy meals, where I can get everything on PeaPod. I love puff pastry. I’ve been on the lookout for puff pastry recipes ever since I made my first deli roll. Those things aren’t eaten; they’re inhaled. I know it’s the meat, but I like to think the puff has something to do with it. Since deli meat is so hard to get these days – it was always annoying but a pandemic definitely doesn’t help – I was excited when I found this recipe for veggie feta pie.

I adapted it in several ways to make it easier, and translated it into “American” – if you want the weights they are in the original recipe. I typically roast the veggies on Monday or Tuesday night, and assemble the pie and bake it on Wednesday or Thursday. I wrap it loosely in a tea towel and put it on the hot plate for about two hours on Shabbat.

Ingredients

  • 2.75 pounds mixed vegetables. I used 1 sweet potato, 1 fennel, 1/2 red onion, 3 parsnips, and 3 carrots the first time I made it. The second time I didn’t get fennel, so I used 4 carrots and 5 parsnips
  • 1/3 cup olive oil for roasting the veggies
  • 3/4 cup feta
  • 1 tablespoon dried dill (I have some awesome stuff from Israel – see picture at the end of this post)
  • 1 tablespoon dried tarragon
  • 1/2 tablespoon dried parsley
  • 1 cup “thin cream”. This must be an Aussie thing. I mixed 2/3 cup heavy cream and 1/3 cup whole milk the first time I made this and used half-and-half the second time.
  • Zest of 1 lemon (I used an orange because that’s all I had the first time. I left it out the second time. NBD).
  • 1 sheet of puff pastry
  • 1 egg
  • 1 tablespoon sesame seeds

Recipe

  1. Roast veggies at 400F for 1 hour. I cut up my veggies pretty small so I took them out after 30 minutes.
  1. Combine veggies, feta, herbs, cream, and zest.
  2. Make pie lids out of puff pastry and place on top of ramekins or put the whole darn sheet over the top. Cut a one inch slits for steam to escape.
  3. Brush with egg and scatter sesame seeds.
  4. Bake for 35-40 minutes or until pastry is golden and flaky.

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