Posted by Tim Vidra / Thursday, July 14, 2011
I guess you can say I have a feta cheese fetish of late. My watermelon salad had feta cheese and now this. Gardens this time of year are producing squash and zucchini like nobody's business, so here is a quick and easy recipe sure to impress; It's a great appetizer or side dish:
- 1/2 smaller zucchini's and squash, sliced thin
- 1 leek sliced thin (white and green parts)
- 2-3 small new potatoes, thinly sliced
- 1 tablespoon garlic, chopped
- 1/2 cup crumbled feta cheese
- 2t dill, chopped
- Sea salt and fresh ground pepper to taste
- 1T olive oil
- 1 9 inch pie crust, store bought or homemade
Heat olive oil in a pan and add garlic, leeks, squash, zucchini, and a pinch of salt and pepper - saute for 5 minutes. Add the feta and dill to stir. Carefully roll the pie crust out on parchment paper over a cookie sheet. Mix in potatoes to coat. Spoon vegetable mixture into the middle and spread evenly leaving about 2 inches of pie crust. Now, fold the pie crust around the edges overlapping as you go. Insert cookie sheet in a preheated 375 degree oven and bake for 40-50 minutes until the edges turn golden brown. Once removed allow to cool for 5 minutes this will set the filling - then slice.
The combination of fresh dill from the herb garden and feta I believe really makes this dish.
A friend (who will remain nameless) recently told me his wife sent him out for goat cheese and he promptly brought back feta cheese. So for today's E.A.T. Tip: Goat cheese comes from goat's milk and feta cheese comes from "Feta." All joking aside, feta is generally made with sheep's milk or a combination of sheep and goat milk.
E.A.T. local E.A.T. well