I’ve adapted this recipe from Belinda Jeffrey’s Feta and Dill Pie to be more like a dish my mum used to make a lot while I was growing up. It can be served warm or cold, with or without a salad, and you can basically throw in any extra things you like such as bacon, capsicum, tomato.
Serves 8 – 190 cals per serve
In a large bowl, mix the following:
~ 3 med-large zucchini, grated (skin on)
~ 2 med carrots, grated (I peeled mine)
~ 1 onion, peeled and finely sliced (or grated)
~ 6 eggs
~ 1/2 cup chopped chives
~ small handful fresh basil and dill, chopped
~ 1/2 cup grated cheese (you can use cheddar, tasty or even pecorino/parmesan)
~ 1/2 tsp ground paprika
~ 1/2 tsp ground coriander
~ 1/4 tsp ground cumin
~ 1/2 tsp crushed chili (you could use a small fresh one chopped if you wanted to)
~ salt and pepper
~ 1/2 tsp crushed garlic
~ 1 cup flour**
~ 1 tsp aluminium-free baking powder (try Bob’s)
Line a dish (mine was 30cm x 20cm) with baking paper
Place the mixture in the dish – it should be a thick batter consistency
Add 1/2 block (100g) of crumbled feta to the top and press it into the mixture. I used Lemnos sheep’s feta
Decorate the top with sliced tomatoes
Bake at 180 C for 45-50 minutes (even though it may look ready before this, it really needs the full time.)
Cool for 10 minutes before slicing and serving.
**N.B. I always use wheat-free flour, I find Orgran works really well in all recipes, however coconut flour also works really well. The general rule with coconut flour is to divide the quantity by 3 – so try 1/3 coconut flour to start with and see if the mixture is this enough – add more 1 tbsp at a time until the mixture gets to the desired consistency.
Other ideas for additions to this: leftover cooked chicken, bacon/ham, finely sliced kale, spring onions…
I had this with chicken breast that I’d shallow poached in balsamic vinegar, and wrapped in tin foil to retain the moisture, as well as a Quinoa, Kale and Pomegranate Salad.