You know that it’s summer when you suddenly have more dill than you were dreaming about the whole winter. I have wonderful holiday memories about the dishes made with the fresh dill straight from my grandmothers’ garden. Ever since I moved to the Netherlands I was dreaming about growing my own herbs, and finally this year I ended up with thee big garden boxes of all kind of wonderful herbs. It makes me weirdly proud to see how they all became so big and pretty from the teeny-tiny seeds in just a few months:)
So it looks like it’s finally dill season! And since I have quite some of it, I started thinking up some interesting ways to make good use of them. It might be something you either love or really can’t stand, so you better ask around if you make it for guests;)
The pies are really simple and quick, you have two options. You either have it the easy way or even easier! First option is to mix up a pie dough, that will make your crust crunchy and crumbly and makes you able to make mini pies (very cute I would say). The other option is to just buy (26 cm) flour tortillas that you would use for wraps, and then you have two bigger big pie. This way the edges are crunchier but the bottom is softer, and it is easy to eat it just like a pizza slice, and for that you might be grateful on a picnic where you mostly use your hands anyways.
Ingredients for the pie filling (makes 4 small pies or 2 bigger):
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 160g ricotta cheese
- 100g feta cheese
- 1 egg
- 4 dill stalks (finely chopped)
- the zest and juice of 1/4 lemon
- freshly grated pepper
- 1/2 small courgette thinly sliced
Braise the onion in the oil, let it cool a bit, then crumble the feta cheese in a bowl and add the rest of the ingredients except for the courgette.
- 120g flour
- 60g soft butter
- 1 egg
Mix the flour with the butter then add the egg and mix until smooth. Set it in the fridge for half an hour. Put baking sheet in 4 mini pie forms (12 cm) or two 24 cm pie form. Pre bake for 15 minutes on 180°C then lay the courgette slices on the bottom and spread the cheese mix on top evenly. Bake for 20 more minutes on the same temperature.
Option number two:
2 flour tortillas of 26 cm
Sprinkle two tortillas with water and warm them up to make them softer (in a skillet or in the oven in one minute). Put it in the bottom of the 24 cm pie form (on a baking sheet), push edges in the corner and fold the sides so that they don’t get too wavy. First make a layer of courgette and spread the cheese mix on top and bake for 20 minutes.
Best on a sunny picnic in the park:)