Pashtida is an Israeli no-crust quiche that makes the best of the dairy products and fresh vegetables available wherever you are in Israel. Our version uses solid ricotta and a combination of courgettes (zucchini) and peas. The addition of store-bought pesto takes this from a simple traybake to something that your friends and family will request time and time again (at least mine do!).

On our first Shabbat as a Rabbinic couple in a community, I invited all the ladies for tea on Shabbat afternoon in our home. I baked like a mad person, making macarons, marshmallows, caramels, and delicate lacy cookies—everything was dainty and pretty. As an afterthought, I made the pashtida in case someone wanted a savory bite instead of all the sweets. I guess it comes as no surprise to you that the pashtida was gone within minutes, and though the dainty sugary sweets were much admired, it was the pashtida that was gobbled up!

TIP: If you don’t have self-raising flour, substitute it with 150g (1 cup + 2 ½ tablespoons) plain flour and 2 teaspoons of baking powder. Be sure to mix the flour and baking powder well before adding them to the rest of the ingredients.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 brown onion, finely chopped 
• 2 cloves garlic, chopped
• 450g courgettes, grated 
• 80g (1 cup) Parmesan, finely grated 
• 150g (1 cup + 3 tablespoons) self-raising (self-rising) flour, sifted 
• Sea salt and cracked black pepper
• 6 eggs, lightly beaten 
• 300g (1½ cups) feta, cut into 1cm cubes
• 180g (1½ cups) frozen peas, thawed and crushed 
• 2 tablespoons store bought pesto – or homemade pesto

METHOD:

1. Preheat the oven to 200°C (400°F). Heat the oil in a medium non-stick frying pan over high heat. Add the onion and garlic and cook for 7-8 minutes or until they are lightly golden.
2. In a large bowl, place the courgettes, Parmesan, flour, salt, pepper, fried onion and garlic and mix to combine. Make a well in the centre, add the eggs and mix to combine.
3. Fold in the ricotta, peas, and pesto, and mix until all the increments seem evenly distributed; spoon the mixture into a lightly greased 20x30cm (9×13 inch) tin lined with non-stick baking paper.
4. Bake for 25–30 minutes or until the dish is golden, and a skewer inserted comes out clean. Allow it to cool slightly, and then cut it into slices to serve.

MAKE AHEAD:

1. The pashtida can be made 3 days ahead of serving. Keep well covered in the fridge and serve either warm or room temperature.
2. It can be fully cooked and cooled and then well wrapped and frozen for up to a month. Fully thaw before reheating.