Pie with zucchini, feta & ricotta cream
Prep: 45 min. Cook: 45 min. Total: 90 min.
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Guide af

Mathias Lydersen

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Peeler
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Pie with zucchini, feta & ricotta cream

Here you will find an irresistible recipe for a creamy pie with zucchini, feta and ricotta cream. An easy and tasty vegetarian recipe, where the zucchini is rolled into small roses, which gives the pie a truly aesthetic look. Ideal for lunch, brunch or a light dinner and of course made with an enameled cast iron frying pan for even heat and better results.

Ingredients

  • IngredienserTærtedej150 g hvedemel75 g koldt smør½ tsk salt2–3 spsk koldt vand(eller 1 færdig tærtedej)Fyld2-3 courgetter150 g feta2-3 spsk. flydende honning200 g ricotta3 æg1 fed hvidløg, finthakket1 dl piskefløde1 tsk citronskal (finrevet)2 spsk citronsaftEn håndfuld frisk basilikumSalt og friskkværnet peber1–2 spsk olivenolie

Instructions

Forbered tærtedejen: Bland mel og salt og smuldr smørret i.

Tilsæt koldt vand lidt ad gangen og saml hurtigt til en dej.

Form en kugle og læg den på køl i 20–30 minutter.

(Spring dette trin over, hvis du bruger færdig tærtedej).

Forvarm ovnen: Sæt ovnen på 190 °C (alm. ovn).

Forbered dine courgetter: Skær courgetterne i tynde skiver med en skræller.

Læg dem fladt på et skærebræt og drys med smuldret feta.

Tilsæt olivenolie, salt, peber, dild og et lille “drizzle” flydende honning.

Rul skiverne til små roser og læg dem til side.

Forbag tærtebunden: Rul tærtedejen ud og beklæd en tærteform (ca. 26 cm).

Prik bunden med en gaffel og forbag i 8–12 minutter.

Ricottacreme: Rør ricotta med æg, piskefløde, hvidløg, citronskal, frisk basilikum, salt og peber til en ensartet creme.

Saml tærten: Fordel ricottacremen ovenpå den forbagte bund.

Fordel de afkølede courgetter over cremen.

Lad de små courgetteruller stå op, så spiralformen bliver synlig.

Top tærten med smuldret feta og evt. lidt olivenolie.

Du kan også toppe med friskrevet parmesan.

Bag tærten: Bag tærten i ovnen i 30–35 minutter, til fyldet er fast og let gyldent.

Servering: Lad tærten hvile i 5–10 minutter.

Pynt evt. med friske urter, lidt honning og server med en grøn salat.

Pie with zucchini, feta & ricotta cream

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That's why an enameled cast iron frying pan is ideal for pies

When making a pie with zucchini, feta and ricotta cream, the quality of your cooking equipment is crucial for both taste and consistency. The preparation of the zucchini in particular plays an important role. Zucchini contains a lot of liquid, and if not handled correctly, the pie can end up watery and flat in taste. Here comesQookware Enameled Cast Iron Frying Panreally in its right.

Even heat gives better flavor to vegetables

One of the biggest advantages of enameled cast iron is the extremely even heat distribution. Unlike thinner pans, where heat often collects in hotspots, the entire surface of the pan is heated evenly. This means that the zucchini slices get a calm and controlled frying.

When you useQookwares enameled cast iron frying pan, the zucchini has time to release liquid and take on a light color without burning. This gives a more intense and rounded flavor that goes perfectly with the salty feta and mild ricotta cream. That's why the pan is ideal when the vegetables play the main role in the recipe.

You can see our enameled cast iron frying pan here.

Less liquid – more firm and creamy pie

A classic challenge with vegetable pies is excess liquid. The heavy heat from the cast iron helps to evaporate the moisture from the zucchini without losing its texture. This means the pie filling becomes more concentrated and the ricotta cream can set properly during baking.

The result is a pie with a firm base, creamy center and distinct flavor – rather than a soft and watery texture.

Enameled surface makes cooking easier

The enamelled surface makes the pan easy to work with in everyday life. Courgettes, feta and any herbs come off easily, and the pan is quick to clean after use. At the same time, it does not require any burn-in and can be used directly from the first day.

This makes it ideal for recipes like this one, where you want a reliable tool that just works – without extra maintenance.

Stable temperature provides better control

Cast iron has a high heat buffer, meaning the temperature remains stable even when you add cold vegetables. This gives you better control and more consistent results. You don't have to compensate with high heat, and the flavor develops more balancedly.

This is especially an advantage in pie recipes, where the preparation of the filling has a great impact on the final result.

One tool – many uses

Although the pan here is used to sauté zucchini, it is far from limited to one task. It can be used for vegetables, eggs, fish, meat and baked dishes – and fits perfectly into a kitchen where you prefer few but complete tools.

In short:

An enameled cast iron skillet isn't just a random choice for this recipe—it's an active part of the process. It helps you control liquid, develop flavor, and ensure a pie with both structure and depth.