Potato and feta picnic pie
This Potato and Feta Picnic Pie combines tender potatoes, tangy feta, and fresh thyme, enveloped in golden puff pastry. It’s an ideal dish for picnics or family gatherings, served warm or at room temperature.
Cook time 110 min
Prep time 45 min
Ingredients:
4 sheets puff pastry5 potatoes
1 cup feta cheese
1 tbsp fresh thyme
4 eggs
1/2 cup milk (1% fat)
2 garlic cloves
Welcome to your guide on making a delicious Potato and Feta Picnic Pie. This hearty and flavorful dish combines the creamy texture of potatoes with the tangy taste of feta cheese, all wrapped in crisp puff pastry. It's perfect for outdoor picnics or family gatherings and sure to please a crowd.
Instructions:
Preheat your oven to 375°F (190°C).
- Peel and cube the 5 potatoes.
- Place the potato cubes in a large pot of salted water.
- Bring to a boil and cook until they are tender, about 10-15 minutes.
- Drain the potatoes and set aside to cool slightly.
- In a large mixing bowl, combine the crumbled feta cheese, minced garlic, and chopped thyme.
- Add the cooked potatoes to the bowl and gently mix to combine.
- In a separate bowl, beat the 4 eggs and stir in the 1/2 cup of milk.
- Pour the egg mixture over the potato mixture and combine well.
- Roll out and line two of the puff pastry sheets in a baking dish. Make sure the pastry comes up the sides of the dish.
- Pre-bake these sheets in the oven for about 5 minutes to prevent them from getting soggy later.
- Remove the pre-baked puff pastry from the oven.
- Pour the potato and feta mixture into the baking dish and spread it evenly.
- Place the remaining two sheets of puff pastry on top of the filling to cover it entirely.
- Press the edges of the top and bottom puff pastry sheets together to seal the pie.
- Use a fork to crimp the edges for a secure seal.
- Cut a few small slits in the top to allow steam to escape.
- Place the assembled pie in the preheated oven.
- Bake for 30-40 minutes, or until the pastry is golden brown and the filling is set.
- Remove the pie from the oven and let it cool for at least 10 minutes before slicing.
- Serve warm or at room temperature, ideal for a picnic setting.
And there you have it, a savory, mouth-watering Potato and Feta Picnic Pie that's easy to prepare and perfect for sharing. Whether you're enjoying it at a picnic or a cozy family meal, this pie is sure to be a hit. Happy cooking and enjoy the delightful flavors!
Potato and feta picnic pie FAQ:
Bake the pie in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the pastry is golden brown and the filling is set.
The filling is done when it is set and firm to the touch. It should not jiggle when you gently shake the pie.
Yes, you can substitute feta with other cheeses such as goat cheese or ricotta, but this may change the flavor profile and texture of the pie.
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the pastry's crispness.
A standard 9x13-inch baking dish works well for this recipe, but you can also use a round dish if preferred; adjust the cooking time if using a different size.
Cooking Tips:
- Use a sharp knife or a mandoline to thinly slice the potatoes for even cooking.
- For an extra golden and crispy crust, brush the top layer of puff pastry with egg wash before baking.
- Feel free to experiment with different herbs, such as rosemary or oregano, if you don't have thyme available.
- Make sure to preheat your oven to the recommended temperature to ensure even baking.
- Let the pie cool slightly before cutting to allow the filling to set, making it easier to serve neat slices.
Nutrition Facts
8 ServingsCalories 920kcal
Protein 20g
Carbohydrates 80g
Fiber 4.78g
Sugar 2.76g
Fat 60g
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