Crustless Pie with Feta, Spinach and Zucchini by @helena_pudic

1h10

6 servings

🥛

180 ml

Milk

🌾

150 g

Flour

🥚

3 large

Eggs

🫙

4 g

Baking powder

🧀

50 g

Gouda cheese

🧀

150 g

Feta cheese

🧅

100 g

Onion

🫒

50 ml

Olive oil

🥬

150 g

Spinach

🥒

200 g

Zucchini

🧀

30 g

Parmesan

🧂

3 g

Salt

⚫

0.5 g

Black pepper

  1. Preheat
    • olive oil

    Preheat the oven to 180°C (350°F) and lightly oil the baking dish.

  2. Slice
    • zucchini
    • onion

    Thinly slice the unpeeled zucchini into rounds and slice the onion into rings.

  3. Heat
    • olive oil
    • zucchini

    Heat 1 tablespoon of olive oil in the frying pan and cook the zucchini for 3 min until softened.

  4. Season
    • zucchini
    • salt

    Season the zucchini with a pinch of salt and black pepper, then transfer it to a plate.

  5. Trim
    • spinach

    Trim the spinach stems and roughly chop the spinach.

  6. Cook
    • olive oil
    • onion
    • spinach

    Cook the onion in 1 tablespoon of olive oil for 1 min, then add the spinach.

  7. Season
    • spinach
    • salt

    Season with the remaining salt and black pepper, then cook for 2 min until the spinach wilts.

  8. Whisk
    • all-purpose flour
    • egg
    • Milk

    Whisk the flour, baking powder, eggs and milk in the mixing bowl until the batter is smooth.

  9. Grate
    • Gouda cheese
    • feta cheese

    Grate the Gouda cheese and crumble the feta cheese.

  10. Fold
    • zucchini
    • onion
    • spinach

    Fold the cooked vegetables, Gouda cheese and feta cheese into the batter.

  11. Pour
    • Parmesan cheese

    Pour the mixture into the oiled baking dish and sprinkle the Parmesan cheese evenly over the top.

  12. Bake

    Bake for 50 min until golden brown and set in the centre.

  13. Slice

    Rest the pie for 10 min before slicing and serving.

Crustless Pie with Feta, Spinach and Zucchini by @helena_pudic

1h10

6 servings

🥛

180 ml

Milk

🌾

150 g

Flour

🥚

3 large

Eggs

🫙

4 g

Baking powder

🧀

50 g

Gouda cheese

🧀

150 g

Feta cheese

🧅

100 g

Onion

🫒

50 ml

Olive oil

🥬

150 g

Spinach

🥒

200 g

Zucchini

🧀

30 g

Parmesan

🧂

3 g

Salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (350°F) and lightly oil the baking dish.

    🫒olive oil
    🍳baking dish

  2. Step 2/13

    Thinly slice the unpeeled zucchini into rounds and slice the onion into rings.

    🥒zucchini
    🧅onion
    🔪knife
    🪵cutting board

  3. Step 3/13

    Heat 1 tablespoon of olive oil in the frying pan and cook the zucchini for 3 min until softened.

    🫒olive oil
    🥒zucchini
    🍳frying pan

  4. Step 4/13

    Season the zucchini with a pinch of salt and black pepper, then transfer it to a plate.

    🥒zucchini
    🧂salt
    ⚫black pepper
    🍳frying pan

  5. Step 5/13

    Trim the spinach stems and roughly chop the spinach.

    🥬spinach
    🔪knife
    🪵cutting board

  6. Step 6/13

    Cook the onion in 1 tablespoon of olive oil for 1 min, then add the spinach.

    🫒olive oil
    🧅onion
    🥬spinach
    🍳frying pan

  7. Step 7/13

    Season with the remaining salt and black pepper, then cook for 2 min until the spinach wilts.

    🥬spinach
    🧂salt
    ⚫black pepper
    🍳frying pan

  8. Step 8/13

    Whisk the flour, baking powder, eggs and milk in the mixing bowl until the batter is smooth.

    🌾all-purpose flour
    🫙baking powder
    🥚egg
    🥛milk
    🥣mixing bowl
    🥄whisk

  9. Step 9/13

    Grate the Gouda cheese and crumble the feta cheese.

    🧀Gouda cheese
    🧀feta cheese
    🧀grater
    🥣mixing bowl

  10. Step 10/13

    Fold the cooked vegetables, Gouda cheese and feta cheese into the batter.

    🥒zucchini
    🧅onion
    🥬spinach
    🧀Gouda cheese
    🧀feta cheese
    🥣mixing bowl

  11. Step 11/13

    Pour the mixture into the oiled baking dish and sprinkle the Parmesan cheese evenly over the top.

    🧀Parmesan cheese
    🍳baking dish

  12. Step 12/13

    Bake for 50 min until golden brown and set in the centre.

    🍳baking dish

  13. Step 13/13

    Rest the pie for 10 min before slicing and serving.

    🔪knife
    🍳baking dish

Composition

Ingredients

Types

Dairy, Eggs, Baking ingredients, Vegetables, Oils, Seasonings

Ingredients

Milk, Flour, Eggs, Baking powder, Gouda cheese, Feta cheese, Onion, Olive oil, Spinach, Zucchini, Parmesan, Salt, Black pepper

Notes

Gouda cheese (or cheese of choice), Onion (sliced into rounds, amount not given), Olive oil (or sunflower oil), Zucchini (medium size, skin on), Parmesan (for sprinkling on top, amount not given), Salt (to season the zucchini and vegetables), Black pepper (to season the zucchini and vegetables)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 26g, Fat: 24g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3mg, Potassium: 500mg, Sodium: 720mg

Vitamins

Vitamin A: 420µg RAE, Vitamin C: 18mg, Vitamin K: 260µg, Folate: 105µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, frying pan, mixing bowl, whisk, grater, baking dish

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Brunch, Family meal

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, Mediterranean

Geographic

Croatia, Europe

Various

Aspect

Texture

Tender, Creamy, Soft, Golden crust

Flavors

Savory, Cheesy, Salty, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the fridge before reheating)