Feta Herb Crust
Elevate your savory bakes and mains with this vibrant Feta Herb Crust recipe, a buttery, flaky crust infused with the tangy richness of feta cheese and the fresh flavors of parsley, dill, garlic, and lemon zest. Perfect as a pastry base or as an elegant topping for fish and chicken, this versatile crust is easy to prepare with just 15 minutes of prep time. The addition of fresh herbs and aromatics brings a Mediterranean-inspired twist to this dough, while an egg yolk ensures a tender, cohesive texture. Whether you’re crafting a show-stopping tart or adding a golden crust to proteins, this recipe delivers a perfectly crisp and flavorful result every time.
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Recipe Information
Ingredients
- 150 grams feta cheese
- 60 grams unsalted butter
- 120 grams all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 unit egg yolk
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper if preparing as pastry or pie crust.
In a large mixing bowl, crumble the feta cheese into small pieces and combine it with the unsalted butter. Use a fork or your fingers to blend them together until smooth and creamy.
Gradually add the all-purpose flour to the feta mixture, mixing with a spatula or your hands until a crumbly dough begins to form.
Incorporate the chopped parsley, chopped dill, lemon zest, and minced garlic into the mixture. Stir well to distribute the herbs and aromatics evenly.
Add the egg yolk to the mixture and mix thoroughly to bring the dough together. If it feels too dry, add 1-2 teaspoons of cold water, one teaspoon at a time, until the dough holds together but is not sticky.
Sprinkle black pepper and, if desired, a pinch of salt. Be cautious with the salt since feta is naturally salty.
Once the dough is well-mixed, transfer it to a clean work surface. Form it into a flattened disc, wrap it in plastic wrap, and let it chill in the refrigerator for 10-15 minutes.
After chilling, roll the dough out to your desired thickness on a lightly floured surface. If using as a crust for fish or chicken, press it directly onto the protein. For pastry, fit it into your prepared baking dish.
Bake in the preheated oven for approximately 20 minutes, or until the crust is golden and slightly crisp. For proteins, bake until they are fully cooked through.
Remove from the oven, let cool slightly, and serve warm or as directed in your specific recipe.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 834 mg | 64% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
