Summer is the season of bright sunshine, lush greenery, and the infectious joy of outdoor activities. It’s also a time when our taste buds crave bold, refreshing flavors to complement the season’s bounty. If you’re looking for a mouth-watering recipe that fuses the essence of summer into every bite, look no further than the versatile summer herb feta pies. Ideal for picnics, casual gatherings, or just a relaxing evening on the porch, these pies are a celebration of simplicity and taste.
Summer Herb Feta Pies
Creating these delightful summer herb feta pies can be as rewarding a process as indulging in their amazing flavors.
To start, you’ll need a mix of flavorful herbs such as dill, mint, and basil, which you can snip fresh from your garden or farmer’s market.
The backbone of the pies is the tangy feta cheese, combined with eggs and a splash of milk to create a luscious, custard-like filling.
All of this goodness is then encased in a buttery, flaky pastry crust – either homemade or store-bought.
The pies can be made in a muffin or tart tin for individual servings, or you can bake a larger pie to slice and share.
Ingredients to Make Summer Herb Feta Pies
- 4 spring onions
- 2 eggs
- Salt and black pepper to taste
- mint, basil and watercress, handful of each
- 1 Tsp nutmeg
- 3.5 oz Feta (1 cup)
- 3 oz cooked asparagus (or artichoke hearts in oil from a jar if available)
- 4 oz butter (1/2 cup)
- 270g pack filo pastry sheets
- 2 tbsp parmesan
How to Make Summer Herb Feta Pies
Before you start with the recipe, preheat your oven to 390°F (200°C) or 350°F (180°C) if you use a fan function.
Place your cutting board and chop the onion into small pieces. Roughly chop the mint, basil and watercress, place them in a bowl and set them aside.
For the filling:
To make the filling add the previously chopped herbs in a food processor. Pulse a few times and then add the eggs, nutmeg, salt and black pepper. Continue pulsing for a few seconds then pour the mixture in the bowl with the feta cubes and previously prepared asparagus. Mix until well combined. Melt the butter.
Assembly:
Unwrap filo sheets and cut them into squares about 5” big. Place 4 squares one over another brushing lightly with melted butter between them, offsetting each piece to form star shape all around the edge. Repeat the procedure until you waste all the squares. (in our case 12 times)
Place every star into a previously prepared muffin tin. Add a spoon or two of the filling in each of them and pinch the top ends of the pastry together, to close the filling.
After that slightly brush all the pies with butter and add grated parmesan cheese on top.
Bake for 25 minutes until the pastry is golden and crisp. Leave them to cool for 5 minutes before taking them out of the muffin tin. They are a perfect combination with tomato salad.
Tips for Picnics
The pies make a perfect portable dish for leisurely summer picnics.
Make them ahead of time, and they’ll be ready to grab and go for a day at the beach or an afternoon in the park. Ensure you have a decent ice pack in your picnic basket to keep the pies fresh.
Pair them with a crisp, cool white wine or a pitcher of homemade lemonade to complete the al fresco dining experience.
Don’t forget to pack a blanket, a few utensils, and some napkins – these little pies are a finger-licking good affair!
Variations and Substitutions
There is ample room for personalization with summer herb feta pies.
If the sharpness of feta is not to your taste, you can substitute it with a milder cheese like mozzarella or ricotta.
For a vegan twist, you might explore using tofu in place of the eggs and a creamy cashew base for the filling.
If you’re looking to reduce gluten, an almond flour or oat-based crust could be a great substitute.
Play with different herb combinations, or add a punch of heat with a pinch of chili flakes.
The possibilities are as endless as the summer itself.
Frequently Asked Questions (FAQs)
Can I make the pies in advance?
Yes, summer herb feta pies can easily be made ahead of time. They can be stored in an airtight container and refrigerated for up to 3 days. If you prefer to serve them warm, simply reheat in the oven at a low temperature until gently warmed through.
Are there any gluten-free options for the crust?
Absolutely! For a gluten-free version of the pies, you can use a gluten-free flour blend in place of regular flour for the crust. Alternatively, pre-made gluten-free pastry sheets are readily available in many supermarkets for a convenient option.
How can I make the pies vegan?
To make the pies vegan, replace the feta cheese with crumbled vegan feta or soft tofu seasoned with nutritional yeast for a cheesy flavor and replace the Parmesan with a vegan version. Use plant-based milk instead of regular milk, and substitute the eggs with a vegan egg replacer available in health food stores.
What are the best herbs to use for these pies?
The recipe is quite versatile, but dill, mint, and basil are particularly recommended for their refreshing flavors. Feel free to experiment with other herbs such as parsley, chives, or cilantro based on your taste preferences.
Can I freeze the summer herb feta pies?
Yes, these pies freeze very well. Bake them as directed, allow to cool completely, then freeze them on a baking sheet. Once frozen solid, transfer to a freezer-safe bag or container. They can be stored for up to 2 months. Reheat in the oven from frozen until hot all the way through.
How do I transport the pies for a picnic?
After cooling the pies completely, place them in a single layer in a large, airtight container. If stacking is necessary, place a sheet of parchment paper between layers to prevent them from sticking. Keep them cool with ice packs during transport.
By addressing these common queries, you can ensure a smooth and successful experience in making and enjoying your summer herb feta pies.
Whether you’re an avid foodie always on the lookout for sumptuous recipes, a home cook seeking to amp up picnic spreads, or simply someone who enjoys good food and a great seasonal vibe, summer herb feta pies are a must-try.
Their simple yet rich taste, combined with the ease of portability, makes them an irresistible option for summer gatherings.
Start gathering your ingredients and enjoy the process of creating these savory, hand-held pies that encapsulate the very essence of the season.
Your taste buds – and your companions – will thank you for it.
More Fun Picnic Ideas You’ll Love
Planning a picnic can be so much fun! To help you get your little outdoor excursion pulled together, we’ve got some more fun picnic ideas we think you’ll love:
- 17 Picnic Desserts That Don’t Need Refrigeration
- Classic Italian Picnic Sandwich
- How to Plan an Authentic Italian Picnic
- 17 Breakfast Picnic Ideas
Summer Herb Feta Pies
Equipment
- oven
- baking sheet
- knife
- food processor
- cutting board
Ingredients
- 4 spring onions
- 2 eggs
- Salt and black pepper to taste
- mint basil and watercress, handful of each
- 1 Tsp nutmeg
- 3.5 oz Feta 1 cup
- 3 oz cooked asparagus or artichoke hearts in oil from a jar if available
- 4 oz butter 1/2 cup
- 270 g pack filo pastry sheets
- 2 tbsp parmesan
Instructions
- Before you start with the recipe, preheat your oven to 390°F (200°C) or 350°F (180°C) if you use a fan function.
- Place your cutting board and chop the onion into small pieces. Roughly chop the mint, basil and watercress, place them in a bowl and set them aside.4 spring onions, mint
For the filling:
- To make the filling add the previously chopped herbs in a food processor. Pulse a few times and then add the eggs, nutmeg, salt and black pepper. Continue pulsing for a few seconds then pour the mixture in the bowl with the feta cubes and previously prepared asparagus. Mix until well combined. Melt the butter.2 eggs, Salt and black pepper to taste, 1 Tsp nutmeg, 3.5 oz Feta, 3 oz cooked asparagus
Assembly:
- Unwrap filo sheets and cut them into squares about 5” big. Place 4 squares one over another brushing lightly with melted butter between them, offsetting each piece to form star shape all around the edge. Repeat the procedure until you waste all the squares. (in our case 12 times)4 oz butter, 270 g pack filo pastry sheets
- Place every star into a previously prepared muffin tin. Add a spoon or two of the filling in each of them and pinch the top ends of the pastry together, to close the filling.
- After that slightly brush all the pies with butter and add grated parmesan cheese on top.2 tbsp parmesan
- Bake for 25 minutes until the pastry is golden and crisp. Leave them to cool for 5 minutes before taking them out of the muffin tin. They are a perfect combination with tomato salad.
