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Easy Greek savory crustless butternut squash pie
Course: SnacksDifficulty: EasyServings
24
piecesPrep time
15
minutesCooking time
45
minutesThis traditional Greek crustless savory squash pie is the perfect snack for your toddler’s lunchbox and perfect for baby led weaning
Ingredients
2 pounds (0.91 kilograms) butternut squash, pealed and shredded (900 gr)
4 eggs
1 cup Greek yogurt (240 gr)
2 cups all purpose flour (300 gr)
2 tbsp baking powder
2 cups feta cheese, crumbled (300 gr)
1/4 cup olive oil (55 gr)
2 tbsp mint, finely chopped
Pepper to taste
- To prepare the sheet pan
2 tbsp butter
2-3 tbsp bread crumbs (optionally mixed with chia seeds)
Directions
- Preheat your oven at 360F (182.22 degrees Celsius)
- Prepare a 11 inches (27.94 centimetres) x 17 inches (43.18 centimetres) baking sheet pan. Spread the butter equally and sprinkle with the breadcrumbs. Shake the pan to spread equally and set aside
- With a clean kitchen towel squeeze the shredded squash to remove any excess liquid. It is better to do it in small batches.
- In a mixing bowl add the squash, eggs, yogurt, olive oil, feta, mint and pepper and mix well
- Add the flour and baking powder and mix to incorporate. Do not over mix.
- Transfer the batter into the baking sheet pan, add a little but of olive oil in your hands and spread the batter with your hands to cover the pan equally
- Sprinkle some more breadcrumbs and bake for 45 min or until golden