Easy Greek savory crustless butternut squash pie

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Easy Greek savory crustless butternut squash pie

Recipe by Panos EatsCourse: SnacksDifficulty: Easy
Servings

24

pieces
Prep time

15

minutes
Cooking time

45

minutes

This 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

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