Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese

Name: Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese
Yield: Serves 4 as a side dish
Cuisine: Greece
Ingredients: 1¼ pounds butternut squash, quartered, peeled, seeded, and thinly sliced crosswise; 1½ pounds red or Yukon Gold potatoes, peeled and thinly sliced; 2/3 cup (3 ounces) grated hard sheep's milk cheese, such as Spanish manchego, Italian fiore sardo, or Greek dried mizithra; 1 tablespoon extra virgin olive oil; 1 large red ripe tomato, halved, seeded, and grated; 3 tablespoons flour; 1 teaspoon chopped garlic; ½ teaspoon freshly ground black pepper; Salt; ¼ cup fresh white cheese, such as ricotta or small-curd cottage cheese; 2 heaping tablespoons shredded fresh mint leaves; 2 tablespoons finely chopped flat-leaf parsley; 1 cup milk

Preparation info

Serves
4
as a side dish

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

This very rustic “pie” from the Island of Crete is a cinch to prepare and will fill your house with a wonderful aroma.

The word pie implies some sort of pastry. This one will be the easiest you'll ever make! Simply sprinkle a handful of flour over the contents of the baking dish. The juices will mingle with the flour during the baking period, forming a thin “pastry” crust.

Ingredients

Europe
Greece
Side dish
Mediterranean
Vegetarian
Pie

Ingredients

Method