Spring Fetta Pie

Spring Fetta Pie

A lovely, fast and yummy midweek dinner that you can whip up in next to no time.  Use all your best spring produce or even your leftovers!  That’s the glory of this meal – you can turn it into anything you want it to be…

SPRING FETTA PIE

Feeds 6-8

YOU WILL NEED

1 sheet ready-made puff pastry

6 eggs

1/2 cup milk or cream

S & P to taste

Pinch of Cayenne Pepper

1 x 125g tin Tuna

6-8 Cherry Tomatoes – quartered

1/2 cup Corn Kernels

1/2 cup shredded Zucchini

1 x large handful fresh Parsley – chopped

1/2 cup Fetta Cheese

THE HOW TO

Preheat your oven to 200DegC;

Take an oven-worthy frypan, wipe with a little oil and heat to medium-high on the stove-top;

Take your pastry sheet and carefully lay it in the bottom of the pan. Using a fork, prick the pastry all over so it doesn’t puff up too much and cook for a few minutes on the heat.  Transfer to the oven if needed to pre-bake the pastry for just a few minutes.  Remove;

In a bowl or large jug, mix together your Eggs, Milk, Cayenne, S & P and whisk well;

Take your remaining ingredients, mix them well together and place into the frypan on top of your pastry.  Carefully pour over your eggs mixture, ensuring it moves into all the little spaces round your ingredients;

Put the whole thing into the oven at 200DegC for approx. 20 minutes or until the filling is cooked.

Serve with a side salad and enjoy!

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Comments

  1. I’m getting hungry thinking about it… I would throw an extra layer of pastry on top too.

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