Hosting a big party this summer and need some food inspiration? I think pie is the ultimate buffet dish, easy to prepare in advance and easy to vary with different fillings. Serve some warm and some cold and completed with a couple of salads, that’ll give you a nice variation on your buffet.
This beet and feta cheese pie with olives is a fantastic vegetarian alternative. It’s fairly easy to make, especially if you’re cutting corners by using ready-cooked beets instead of boiling them yourself. (That’ll save you like an hour’s work.)
The crust is made with quark, which makes it a bit more moist than usual, but besides that it’s a quite basic recipe. Just sauté an onion, add the chopped up beets and put everything in the crust. Pour over a mix of beaten eggs, yoghurt, milk, feta cheese and parsley (a lot of parsley on the blog these days) and bake in the oven for about 40 minutes or until golden. It’s best served warm, but if you make it in advance just reheat it in the oven before you serve it, it’ll stay warm for a good while.