Pashtida With A Crust Recipes
PASHTIDA WITH A CRUST
Searching for pashtida recipes online I found this, originally from Classic Kosher Cooking by Sara Finkel. Cooking time includes the boiling of the potatoes.
Provided by Sarah Chana
Categories Potato
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Roll out dough to fit an 11 x 17- inch cookie sheet. For thicker portions, use a 9 x 13- inch pan.
- Saute onions in oil until soft.
- Add remaining vegetables except potatoes, and saute for an additional ten minutes.
- Combine with potatoes, eggs, and seasonings. Spread over dough.
- Bake for one hour at 350°F.
Nutrition Facts : Calories 428.6, Fat 16.9, SaturatedFat 3.7, Cholesterol 70.5, Sodium 572.9, Carbohydrate 61.7, Fiber 8.2, Sugar 5.7, Protein 9.6
PASHTIDA
My friend Rachel was visiting from Israel last week and made a delicious pashtida for us. Unfortunately, she left before I could get her recipe, though I will try to track it down. While looking for other pashtida recipes on the net, I chanced upon this one by Joan Nathan. Haven't tried it yet, but with these ingredients, how can it be bad? Let me know what you think.
Provided by Sarah Chana
Categories Savory Pies
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan.
- Place the potatoes in a saucepan in water to cover. Bring the water to a boil and simmer, uncovered, about 20 minutes or until the potatoes are soft. Drain and mash the potatoes.
- Beat the eggs until frothy. Add the salt, pepper, cumin, parsley, turmeric, garlic and onion. Fold in the potatoes and mix well.
- Spread in a baking pan and bake in the oven for about 50 minutes or until the top is golden and crusty and the potatoes spring away from the sides of the pan. Cool slightly before cutting.
Nutrition Facts : Calories 243.7, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 649.5, Carbohydrate 43, Fiber 5.4, Sugar 2.7, Protein 9.7
CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)
We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.
Provided by Vita258
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F).
- Use oil or butter to grease a baking pan.
- Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
- In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
- Pour the mix into the greased baking pan.
- Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.
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