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Zucchini & Fetta Pie
4
Servings
Servings
20m PT20M
Prep Time
Prep Time
1h PT1H
Cook Time
Cook Time
1h 20m
Ready In
Ready In
Recipe: #31827
April 23, 2019
Categories: Dinner, Lunch, Main Dish, Dairy, Cheese, Cheddar, Feta, Eggs, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Vegetarian more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (627.9 g)
- Calories 1276.1
- Total Fat - 101.4 g
- Saturated Fat - 49.6 g
- Cholesterol - 1583 mg
- Sodium - 2351 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 0.6 g
- Sugars - 2.8 g
- Protein - 76.2 g
- Calcium - 529 mg
- Iron - 7.5 mg
- Vitamin C - 2.5 mg
- Thiamin - 1.1 mg
Step 1
Cook onion in 2 tablespoons butter in a large pan until soft and then add zucchini and cook, covered, until tender and then drain.
Step 2
Line a greased 23cm springform pan with one sheet of pastry brushed with remaining butter and repeat, line pan with remaining pastry, brushing layers and overlapping them.
Step 3
Fold in side to form an edge and place on an oven tray.
Step 4
Whisk eggs with cream and stir in zucchini mixture and cheese and season well and then pour into pan and top with fetta and cook in a moderate oven (180C) for 1 hour, or until set.
Step 5
Serve pie warm, with mixed salad leaves.
Tips & Variations
No special items needed.
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