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Pashtida
Pashtida (פשטידה): Israeli crustless vegetable and cheese bake
Pashtida is the dish every Israeli home cook can make without a recipe: vegetables, eggs and cheese baked in a dish until set, sliced in squares for Shavuot dairy meals, kibbutz dining rooms or a weekday supper in Kfar Saba. This version uses courgette, spinach and leek with salty white cheese and soft gvina levana, so it is golden on top, moist and savoury inside, and good warm or cold. Many white and hard cheeses are made with animal rennet, so choose ones marked vegetarian if you need to. The mistake is putting in vegetables wet, which makes the pashtida weep; squeeze them well. Chef's tip: rest it for 10 minutes before cutting so the squares hold their shape.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 courgettescoarsely grated
- 7 oz baby spinach
- 1 leekthinly sliced
- 2 tbsp olive oil
- 5 eggs
- 5 ½ oz feta or salty white cheesecrumbled; vegetarian rennet
- 2 ⅞ oz grated mild yellow cheesevegetarian rennet
- 3 tbsp plain flour
- ½ tsp black pepper
- ½ tsp salt
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Method
0/6 doneStep 1: Heat the oven to 350°F and oil a 20 x 30 cm dish. Salt 2 courgettes with ½ tsp salt, leave 10 minutes, then squeeze hard in a cloth.
10 minStep 2: Soften 1 leek in 2 tbsp olive oil over a medium heat for 6 minutes, add 7 oz baby spinach and stir until wilted and the liquid has evaporated. Cool slightly.
8 minStep 3: Whisk 5 eggs with 9 oz soft white cheese or cottage cheese, 5 ½ oz feta or salty white cheese, half of 1 ⅜ oz grated mild yellow cheese, 3 tbsp plain flour and ½ tsp black pepper.
Step 4: Fold in the courgette and spinach, pour into the dish and scatter over the rest of 1 ⅜ oz grated mild yellow cheese.
Step 5: Bake for 35–40 minutes, until golden, puffed and set; a knife in the centre should come out clean.
40 minStep 6: Rest for 10 minutes before cutting into squares.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 20 g
- Carbs
- 9 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pashtida take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
- What can I use instead of leek?
- 1 onion per leek.
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