Vegetable Pashtida | The Jewish Week | Food & Wine

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Vegetable Pashtida

Vegetable Pashtida

Vegetable Pashtida (Ronnie Fein)

4-6 servings

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2 small (or one large) Yukon Gold potatoes

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped

1 cup chopped fresh: spinach; kale; zucchini; or cooked veggies (such as green beans, carrots, corn kernels, asparagus); diced eggplant. If using frozen, cut into small pieces, do not cook first.

Halved mini-tomatoes (such as grape or cherry; about 7-8); chopped sun-dried tomatoes

4 tablespoons cream cheese, cut into small pieces (or 1/3 cup dairy sour cream or 1/2 cup cottage cheese)

5 large eggs

1 cup whole milk or half and half

1/2 cup shredded meltable cheese such as Swiss, cheddar or mozzarella

salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley (dill, basil)

Vegetable Pashtida (Ronnie Fein)

Preheat the oven to 375 degrees. Lightly grease a casserole dish (such as approximately 8”x6” or a 6-cup round) and set aside. Peel the potatoes, cut it into small dice and cook in lightly salted boiling water for 3 minutes or until barely tender. Drain and set aside. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for a minute. Add the potato and cook for 5-6 minutes or until the pieces are lightly crispy, stirring occasionally. Add the vegetables and cook for 2 minutes, stirring occasionally, until they have softened. Add the tomatoes, if used, and cook for another minute. Stir in the cream cheese until it has melted into the vegetables. Remove the pan from the heat and let the ingredients cool slightly. Beat the eggs and milk together and pour over the vegetable-cream cheese mixture. Add the shredded cheese and stir gently until the ingredients are evenly distributed. Sprinkle to taste with salt, pepper and parsley. Spoon the ingredients into the prepared casserole dish. Bake for about 45 minutes or until the eggs are set and the top is crispy.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.