Not sure why, but these rainy days make me think of pie. This is adapted from a recipe from Whole Foods. About as easy as it’s possible for a pie to be. Add any herbs you have on hand – chives, basil, parsley …..
Ingredients:
1 1/4 pounds squash, divided 3 tablespoons all-purpose flour 3 eggs 6 ounces feta cheese crumbles, divided 1 frozen (9-inch) regular or whole wheat pie crust (or make your own!)
Preparation:
Preheat oven to 350 degrees.
Very thinly slice one squash and set aside. Grate remaining squash, firmly squeezing it by the handful to remove as much liquid as possible.
In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated squash and remaining cheese into egg mixture. Transfer to pie crust, top with sliced squash (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.