Pashtida please!

One of things that I love in the Jewish cuisine is the Pashtida, which means a casserole or a dairy pie. I learnt few things about the origin of this word, and if you like ,you can also read about it here

I was looking for something with cheese and vegetables to cook (not pasta!) and I started to search my old cook book that I brought with me from back home.I found an endless number of Pashtida recipes with variations of vegetables and the kinds of cheese.One particular recipe that caught my eye was with bell peppers,black olives and basil.I gave it a try and it was superb (my husband is Italian, so he loves all recipes that contain cheese in them)
Usually,you don't use flour in pashtida but you put some breadcrumbs at the bottom of the pan and sides to support the pashtida mix and give it a body. I chose to go one step further and put some breadcrumbs inside the pashtida, this way it becomes more solid when you cut it.




Happy winter and happy baking!


Bell Peppers And Black Olives Pashtida
makes 4 servings

Ingredients

1 large red bell pepper
1 large yellow bell pepper
50 gr black olives
Half cup plain yogurt
150 gr ricotta cheese
150 gr cream cheese
100 gr grated emmental
2 eggs
4 table spoons milk
Half cup breadcrumbs
4-5 basil leaves
Salt
Some grated parmesan cheese

Method

Wash and cut bell peppers into four halves, remove seeds and place in a pan in a preheated oven and leave to roast at 180°.When peppers are done, reomve gently the skin of them and cut into stripes.In a large bowl, put all cheese , eggs, yogurt,salt,bell peppers,olives , basil leaves and 3 tbs breadcrumbs.Mix all ingredients gently and pour into a 20cm rectangular pan that was greased with some oil and dusted with breadcrumbs. Finish by adding some grated parmesan to the top of the pashtida ,mix and bake in a preheated oven at 180° for 40 min. E voilà!