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.

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.

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 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.

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.

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.

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.

1. 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.
2. 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.
3. 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.
4. 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.

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.

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.

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.

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📖 Recipe

Courgette Feta and Mint Pashtida FAQs