Pashtida…. the Israeli Frittata. As I recently learned, pashtida is a very simple traditional Jewish dish that’s been used since the Middle Ages. Pashtida, similar to a quiche or frittata, is a baked dish composed of eggs, cheese, veggies, or meat, or any combination of therein you think would be tasty. You can choose to make it without the crust if you want to keep it easy and simple, or add a crust for a little something extra. Cheese-based pashtidas like this one are a staple in most Israeli homes.
I, like Marc, usually don’t mess around with dairy too much but I know for most people it’s a tummy pleaser. As this is so commonly found in Israel I almost felt obliged to come up with a recipe that felt traditional but with a fresh flip to it as I find them typically to be extremely heavy. Not eating dairy somewhat of a trick in this dairy and egg based recipe, but thankfully my parents both cheese lovers were much willing recipe testers. This recipe has three types of cheeses, goat cheese, cottage cheese (to keep it creamer but on the lighter side), and “bulgarit” cheese, which is a hard salty cheese similar to feta but melts really well… I’m not sure what the American equivalent would be.
What I love about the pashtida is that you can really stick anything you want in there, get creative with your veggies, cheeses, and spices. Throw in whatever you think will taste good together. This recipe is a good simple base, very delicious, comforting and familiar flavors, but nothing out of the ordinary.
What you’ll need:
“bulgarit” cheese (go with something semi hard and salty)
1 heaping spoon of cottage cheese (I used 1%)
2 tablespoons Flour
What to do:
In a frying pan with olive oil fry the finely chopped onions, leeks, and at the end the green onions. Let cool slightly.
In a bowl you mix the eggs, grilled onions, the cheeses, and flour. Salt and pepper to taste. The mixture with look thick and creamy. Pour into a small baking dish (so the mixture is about an inch and a half tall in the dish). Bake at 350 for half hour or until the pie is steady when you shake the dish.
7 responses to “Onion and Cheese Pashtida”
You want a salty cheese, try the Bulgarian cheese in Bulgaria!
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For the kitchen incompetents among us, how much bulgarit and how much goat cheese? I tried to guess from the “thick and creamy” and “pie is steady” descriptions, but got nervous that I would either wind up with cheese soup or a brick of onions. I’m looking forward to trying this.
Oh, just noticed the date of the blog. Guess I’m going to have wing it.
Alissa- I didn’t really specify an amount because this will turn out no matter how much cheese you put. So it’ll depend on how cheesey you like it.
But I’ll write a base and then you can tweak as you like the next time you make it ;)
1/4 cup goat cheese
1 large Tblspoon bulgarit ( or other salty cheese)
1 Tbspoon cottage cheese
“Pie is steady” the best way to test this is to take the dish and shake it, if the center doesn’t move and the top looks brownish/a little crusty.
Just start watching it around 20 mins and you’ll be fine.
Hope that helps! Let us know how it turned out.
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