Pashtida With A Crust Food

PASHTIDA

Steps:

• Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan.
• Place the potatoes in a saucepan in water to cover. Bring the water to a boil and simmer, uncovered, about 20 minutes or until the potatoes are soft. Drain and mash the potatoes.
• Beat the eggs until frothy. Add the salt, pepper, cumin, parsley, turmeric, garlic and onion. Fold in the potatoes and mix well.
• Spread in a baking pan and bake in the oven for about 50 minutes or until the top is golden and crusty and the potatoes spring away from the sides of the pan. Cool slightly before cutting.

PASHTIDA WITH A CRUST

Steps:

• Roll out dough to fit an 11 x 17- inch cookie sheet. For thicker portions, use a 9 x 13- inch pan.
• Saute onions in oil until soft.
• Add remaining vegetables except potatoes, and saute for an additional ten minutes.
• Combine with potatoes, eggs, and seasonings. Spread over dough.
• Bake for one hour at 350°F.

CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)

Steps:

• Preheat oven to 180C (350F).
• Use oil or butter to grease a baking pan.
• Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
• In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
• Pour the mix into the greased baking pan.
• Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.