Zucchini & Fetta Pie

4
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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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