Tag Archives: feta

Zucchini, feta and dill pie

If you look at the number of recipes I have here that use zucchini, it’s clear that I’m a bit of a zucchini addict. It’s such a great versatile vegetable. This easy to make ‘pie’, by Belinda Jeffery, is great to serve at room temperature and ideal for any meal of the day. I like to use a crumbly feta for this, like Dodoni, whereas for other recipes a firmer feta is required like South Cape or Lemnos. The recipe also suggested a cooking time of 45 minutes, and I have found this not long enough both times I have made it, even with a fan forced setting, and cook it for a good hour. I’ve used standard cherry tomatoes but also a mix of varieties which look pretty.


700g zucchini
5 x 60g eggs
125ml extra-virgin olive oil
1/2 cup chopped chives
1/2 cup chopped dill
200g feta
150g freshly grated parmesan
Salt and pepper to taste
150g self-raising flour
8-12 cherry tomatoes, halved

Making it

Coarsely grate the zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave to drain. I like to leave it for a good half hour or so, then squeeze out any liquid.

Meanwhile, preheat your oven to 180C. Grease a 22cm square cake tin and line the base and sides with baking paper.

Break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, and combine. Add the grated zucchini and combine with a wooden spoon. Crumble in the feta, add 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 then gently press the cherry tomato halves, cut side up, into the surface. Season with a little salt if desired.

Bake for about an hour, or until the top of the pie is springy when pressed; you can test it with a knife or skewer in the centre, but note it is quite moist. Cool in the tin for 10-15 minutes before turning out and serve hot or room temperature as desired, but I think the latter is better.

Spinach, Feta & Tomato Loaf

This was a recipe I saw on Better Homes and Gardens that I modified a little.  Very tasty, and great to eat warm or cold. This is a vegetarian dish but some prosciutto, ham or bacon throughout would be a nice addition.


¾ cup extra virgin olive oil
1 large white onion, thinly sliced
3 cups baby spinach, washed
120g feta, crumbled
3/4 cup semi-dried tomatoes, drained, coarsely chopped
2 cups self-raising flour
1½ tsp fine salt
150g creme fraiche
4 eggs, beaten
¼ cup Parmesan cheese, grated

Making it
1. Preheat oven to 180°C. Grease a medium (21.5 x 11.5cm) loaf tin, then line base and sides with baking paper.
2. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in spinach and set aside until wilted. Add tomato, season with a little salt and pepper and allow to cool
3. Sift flour and fine salt into a large bowl. Stir in creme fraiche, eggs and remaining oil until smooth. Add onion mixture to flour mixture and stir with a wooden spoon gently to combine.
4. Add feta and gently combine. Spoon into prepared tin and smooth the surface. Bake for 35-40 minutes or until cooked when tested with a skewer.
5. Cool in tin for 30 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to cut into slices, eat as is or serve with butter if desired