Summer Squash meets Cheesy Fall Flavors
If you are lucky enough to still have summer squash hanging out in your garden this Savory Squash and Feta Cheese Crostata is a great way to utilize them. It is also a great way to welcome in some fall flavors (nutmeg) and feelings (pie) and marry the two seasons together.
The crostata filling is a simple variation of a traditional Tiropeta (cheese pie) filling with a touch of nutmeg to give it that warm fall flavor. I’ve topped mine with grated Mizithra cheese, but Parmesan cheese works well too.
I’m a big tart, crostata, pie fan… (I love a good, buttery crust!). This recipe could be made with a traditional tart or crostata crust, however, in order to “greekify” it, I’ve made it with layers of buttery filo dough. My test-kitchen family was very excited about the outcome and I hope you will be too!
- 2 cups sliced Zucchini, mini-eggplant, yellow squash (or a combination of all three)
- 1 cup crumbled feta
- 1 cup cream cheese
- 1 cup ricotta cheese
- 2 teaspoons nutmeg
- 2 egg
- ¼ teaspoon salt
- pepper to taste
- 1 cup melted butter
- 24 filo sheets
- Grated Mizithra or Parmesan Cheese for topping
- Slice squash into 1/2 inch circles and lay flat on a paper towel lined baking sheet. Sprinkle with salt and set aside for 15-20 minutes. This will drain some of the fluid from the squash so you don't end up with a soggy crostata.
- Prepare the filling by combining cheeses, nutmeg, egg, salt and pepper until smooth.
- On the work surface, lay down a sheet of filo dough and butter generously.
- Repeat with 11 more sheets staggering the sheets so a large surface is formed, buttering between each sheet.
- In the center of the filo surface place half of the cheese mixture and spread into a circle, leaving about 2 inches of filo dough for the crust.
- Top with slices of squash.
- Roll filo up and over slightly to create crust. Butter edges.
- Sprinkle with grated Mizithra or Parmesan cheese.
- Repeat to assemble second crostata.
- Bake at 350 degrees for 15-20 minutes, until middle is set and edges are slightly brown.
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!