Pashtida With a Crust

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READY IN: 1hr 50mins
Recipe by Sarah Chana

Searching for pashtida recipes online I found this, originally from Classic Kosher Cooking by Sara Finkel. Cooking time includes the boiling of the potatoes.

Ingredients Nutrition

  • 0.75 (1 lb) package pastry dough
  • 2 large onions, thinly sliced
  • 13 cup oil
  • 3 large red peppers, diced
  • 2 large green peppers, diced
  • 3 stalks celery, thinly sliced
  • 8 large potatoes, peeled, cooked, and mashed
  • 4 eggs, beaten
  • 2 teaspoons salt
  • 14 teaspoon pepper

Directions

  1. Roll out dough to fit an 11 x 17- inch cookie sheet. For thicker portions, use a 9 x 13- inch pan.
  2. Saute onions in oil until soft.
  3. Add remaining vegetables except potatoes, and saute for an additional ten minutes.
  4. Combine with potatoes, eggs, and seasonings. Spread over dough.
  5. Bake for one hour at 350°F.

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