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Courgette, feta, and mint pashtida is a delicious baked dish combining fresh vegetables, salty cheese, and just a hint of mint. Enjoy it as a satisfying main dish or healthy side.
Sometimes I think that all Jewish food is heavy and stodgy… Then I remember dishes like this delicious pashtida – a wonderful fresh and tasty dish that’s both healthy and satisfying.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (1) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (1)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/plate-of-pashtida.jpg)
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What is Pashtida?
Pashtida is sometimes referred to as Israeli quiche. It’s a crustless baked dish, typically containing vegetables and cheese, bound by eggs thickened with flour, breadcrumbs or something similar.
Not quite quiche, not quite kugel, pashtida draws on various Jewish cultural and culinary influences from Europe, the Mediterranean and the Middle East. It’s a delicious reflection of the diverse heritages that make up Israel’s population!
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (2) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (2)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/pashtida.jpg)
Pashtida is definitely a cousin of the frittata, Spanish tortilla, and crustless quiche. In America it would probably be called a casserole, and here in the UK would fall into the vague category of ‘savoury bakes’.
The history of this delicious dish
Pashtida was initially created from the necessity of making a satisfying meal from simple, readily-available ingredients. Back in the 60s and 70s, Israeli food was not the lavish and elaborate cuisine we see today. Home cooks had fewer ingredients to call on, but could rely on locally produced fresh vegetables, herbs, eggs and delicious cheeses. These became the building blocks of tasty, homely dishes like pashtida.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (3) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (3)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/courgette-pashtida-on-plate.jpg)
In the 1980s pashtida evolved into a culinary symbol of home-cooked comfort. Its flexibility – welcoming a variety of fillings and additions, including vegetables, cheeses and even fish and meats – has meant that every family has a preferred version, and it’s a regular feature on dinner tables.
Today, pashtida is a beloved dish in households and cafes alike. This courgette, feta, and mint pashtida recipe highlights the dish’s versatility by blending the freshness of Summer vegetables with the rich, creamy, saltiness of feta cheese and the subtle, refreshing notes of mint.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (4) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (4)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/pashtida-salads.jpg)
Courgette, Feta and Mint Pashtida
The heart of this delightful dish lies in its three main ingredients. Courgette, with its mild, slightly sweet flavour, provides the perfect foil for the bold, tangy bite of feta cheese. The feta not only adds a creamy richness to the dish but also introduces a welcome saltiness, which enhances the natural flavours of the courgette. Fresh mint cuts through the richness, and adds a splash of brightness that makes the dish come alive.
The end result is a filling, nutritious and tasty dish that can be enjoyed by the whole family.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (5) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (5)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/slice-of-pashtida.jpg)
Ingredients in courgette, feta and mint pashtida
To make this delicious Israeli dish at home, you will need:
- Courgettes (zucchini) – choose medium sized, firm courgettes. Larger courgettes will contain more water and can make your finished dish soggy or waterlogged.
- Onions – fried onions add a delicious savoury note to the flavour of this pashtida.
- Olive oil for frying the onions and courgettes.
- Feta cheese or a similar salty white cheese. In Israel this cheese is often labelled ‘Bulgarit‘ or Bulgarian cheese. You may also find ‘Greek salad cheese’ will do the job.
- Fresh mint leaves – dill and/or parsley also add a wonderful flavour.
- Eggs – can’t make a pashtida without breaking eggs….
- Chickpea flour (gram flour) to thicken the egg mixture. I use chickpea flour instead of white wheat flour in this recipe, as it is significantly higher in protein and dietary fibre.
- Black pepper – to season. The cheese should be salty enough that you don’t need to add any extra salt.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (6) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (6)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/courgette-feta-mint-pashtida-ingredients.jpg)
How to make pashtida
Crafting a delicious pashtida, bursting with fresh vegetables and flavour, is a straightforward process. Just follow the simple steps below to make a tasty and nutritious dish that your family will love.
- Prepare the vegetables
Peel and slice the onions. Wash the courgettes (zucchini) and slice them into half-moons. Heat the olive oil in a skillet and sauté the onions, then the courgettes, until they are softened and beginning to brown in places. - Combine the ingredients
In a large mixing bowl, combine the cooked courgettes and onions, crumbled feta, and finely chopped mint. Whisk the eggs, pepper and chickpea flour together then pour over the vegetables and mix until just combined. - Bake to perfection
Pour the mixture into a greased or lined baking dish and cook in a preheated oven at 200°C (400°F) until the pashtida is firm to the touch and golden brown on top, about 30-45 minutes. The high heat will crisp the exterior while keeping the interior moist and fluffy. - Cool before serving
Let the pashtida cool for a few minutes before slicing. This rest period allows it to set, making it easier to cut into clean portions. You can eat it fresh from the oven or allow it cool to room temperature before serving.
The balance of textures and flavours in this pashtida is what makes the dish stand out, showing how simple ingredients can be elevated into a meal that’s nourishing, delicious, and sophisticated.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (7) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (7)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/pashtida-and-salad.jpg)
When to serve pashtida
Pashtida can be served as a vegetarian main dish for brunch, lunch, or dinner. It also works well as a side dish if cut into smaller portions. When served at room temperature, pashtida makes a lovely addition to a buffet style meal or picnic.
In this recipe, I’ve made one large pashtida to cut into slices. However you can also make individual servings in muffin tins or mini muffin tins. These make terrific finger-food, for instance at a party or kiddush.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (8) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (8)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/pashtida-close-up.jpg)
Pairings and serving suggestions
As you can see, we enjoyed this pashtida with a simple side salad and a zingy potato salad made with spring onions (scallions) and pickles. I love the crunch of a fresh salad to balance the creamy richness of the dish.
Grainy salads like tabbouleh or barley salad also work well, or a slice of crusty bread to scoop up any stray courgettes or onions that might escape the pashtida as you eat!
We enjoyed the tang of pickles in our potato salad, but a few briny cucumbers or olives can also help to balance the richness of the eggs and cheese.
This courgette, feta and mint pashtida can be enjoyed as an easy weeknight supper, but is special enough to be part of a celebratory dinner or Shabbat or YomTov meal. You can dress it up or down by choosing appropriate side dishes and accompaniments to suit the occasion.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (9) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (9)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/pashtida-salad-plate.jpg)
Healthy Jewish food!
I hope I’ve convinced you that Jewish food doesn’t have to be heavy or stodgy! Lighter, fresher, vegetable based dishes like this one are nutritious choices that recognise the wonderful diversity of Jewish foods and traditional dishes from around the world.
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (10) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (10)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/courgette-pashtida.jpg)
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Courgette, feta and mint pashtida
Courgette, feta, and mint pashtida is a delicious baked dish combining fresh vegetables, salty cheese, and just a hint of mint. Enjoy it as a satisfying main dish or healthy side.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course, Side Dish
Cuisine Israeli, Jewish
Servings 6
Calories 241 kcal
Ingredients
- 3 medium courgettes (zucchini)
- 2-3 medium onions
- 2 tablespoon olive oil
- 200 g feta cheese
- 4 tablespoon chopped fresh mint
- 6 medium eggs
- 3 tablespoon chickpea flour (gram flour)
- ¼ teaspoon ground black pepper
Instructions
Preheat the oven to 200℃ (400℉). Grease a baking dish well or line it with greaseproof paper or parchment.
3 medium courgettes (zucchini), 2-3 medium onions
Wash the courgettes and remove the ends. Cut in half lengthwise and slice into half-moons approximately 5mm (¼ inch) thick. Peel and slice the onions.
2 tablespoon olive oil
See AlsoChocolate chip pancake recipe for breakfast | Damian Dubé posted on the topic | LinkedInSit-Down Menu Menu | Mugg & Bean South AfricaChicago Style Italian Bread RecipeBacon Jam Omelette with Cheddar: a Savory Brunch DelightHeat one tablespoon of the olive oil in a large skillet over a medium-high flame. Saute the sliced onion for 5-10 minutes, until soft and starting to colour. Transfer to a large mixing bowl.
Add the remaining tablespoon of oil to the pan and cook the courgettes, stirring occasionally, for around 5 minutes, until soft and starting to brown in place. Add to the bowl with the onions.
200 g feta cheese, 4 tablespoon chopped fresh mint
Crumble or cut the feta cheese into small dice and add to the onions and courgettes together with the chopped fresh mint.
6 medium eggs, 3 tablespoon chickpea flour (gram flour), ¼ teaspoon ground black pepper
In a jug, whisk together the eggs, chickpea flour (gram flour) and black pepper. Pour this over the vegetables and cheese and mix gently until just combined.
Pour the mixture into the prepared baking dish and transfer to the hot oven. Bake for around 30 minutes until the centre of the pashtida is set and the top is browning.
Remove from the oven and allow to stand and cool for a few minutes before serving.
Nutrition
Nutrition Facts
Courgette, feta and mint pashtida
Amount per Serving
Calories
241
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
64
%
Sodium
455
mg
20
%
Potassium
443
mg
13
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
719
IU
14
%
Vitamin C
21
mg
25
%
Calcium
223
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheese, courgette, egg, feta, herbs, mint
Tried this recipe?Let us know how it was!
More delicious baked egg dishes
If you enjoyed this tasty pashtida, here are some similar egg-based recipes that you might enjoy:
- Courgette and potato Spanish omelette
- Cheese and onion omelette muffin bites
- Easy vegetable crustless quiche
- Cheese and onion quiche with fennel seeds
![Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (12) Pashtida with courgette (zucchini), feta and mint | Family-Friends-Food (12)](https://i0.wp.com/family-friends-food.com/wp-content/uploads/2024/05/courgette-feta-pashtida.jpg)
Courgette Feta and Mint Pashtida FAQs
What is pashtida?
Pashtida is an Israeli dish, similar to a crustless quiche or a vegetable kugel (although differing slightly from either). It can be filled with a variety of ingredients, but vegetables, cheeses, and herbs are among the most popular. This versatility makes pashtida a beloved dish for its simple preparation and depth of flavor.
Can I use different cheeses instead of feta?
Yes! While feta cheese provides a salty flavour and creamy texture that complements the courgette and mint beautifully, you can certainly experiment with different cheeses. Ricotta, goat cheese, or even some grated cheddar can offer a delightful variation in flavour and texture. The key is to choose a cheese that will complement the other flavours in your pashtida.
Is pashtida suitable for special diets?
This courgette, feta and mint pashtida is suitable for a vegetarian diet. However because pashtida is based on an egg mixture, it isn’t possible to make a vegan version. This recipe uses chickpea flour (gram flour) and is therefore gluten free and suitable for celiacs and those with gluten intolerance.
How can I store leftover pashtida?
Leftover pashtida can be stored in an airtight container in the refrigerator for up to 48 hours. To reheat, simply place it in a preheated oven at a moderate temperature until it’s warmed through. This method helps to maintain the texture and flavour better than microwaving. You can also eat the pashtida straight from the fridge, although I prefer to let it come up to room temperature before tucking in.