For a delicious and nutritious breakfast or snack, these savory feta and sun-dried tomato pastries are the perfect choice. Ready in less than an hour, they can be enjoyed right away or made the night before to enjoy in the morning. Kids love them, and they are perfect for a lunch box or on the go.
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Why you’ll love this recipe
These savory feta and sun-dried tomato pastries are one of my favorite breakfast ideas to make for my family. I think a savory breakfast is a much better option to start the day with. Don’t get me wrong, I love pancakes, crepes, and sweet pastries for breakfast, but eating that every day is a bit much. So adding something savory like these pastries or eggs, for example, is a great addition.
Feta cheese and sun-dried tomatoes pair so well together. Salty, sweet, and tangy flavors that, when combined, create an explosion of savour. You can add and substitute ingredients to your taste and preferences. See my suggestions below.
Ingredients notes
Feta cheese. Use good-quality feta for the best flavor. Make sure it’s full fat.
Sun-dried tomatoes. I use dry tomatoes from a jar soaked in oil. If you have only dry tomatoes, soak them in hot water for a few minutes until they are soft.
How to make feta and sun-dried tomato pastries
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: In a bowl, whisk the milk, eggs, and olive oil. In another bowl, combine the flour, baking powder, and salt.
Step 2: Add the dry ingredients to the wet mixture and whisk until smooth. Then add the crumbled feta and chopped sun-dried tomatoes.
Step 3: Transfer the batter to a baking dish and sprinkle some sesame seeds over the top.
Step 4: Bake on the middle rack at 350f (180C) for about 35 minutes or until a toothpick comes out clean. Enjoy!
Recipe Tips
Sun-dried tomatoes. Use the ones soaked in oil. If you have only dry tomatoes, soak them in hot water for a few minutes until soft.
Additions and substitutions
To substitute feta and/or sun-dried tomatoes is easy, and you have many options. Some examples are spinach, olives, ham, cheddar, mozzarella cheese, a variety of herbs (chives, parsley, basil, etc.), sweet peppers, caramelized onion, and many more.
You can make different fillings every week depending on the availability and preferences.
Storage and reheating
Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. You can enjoy them warm or cold. They can also be frozen, well sealed, for 1 month. To defrost them, place them in the fridge overnight or leave them at room temperature until soft. To reheat them, wrap them in parchment paper or foil and place them in the oven at 350F (180C) for a few minutes until warm.
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Savory feta and sun-dried tomato pastries
Ingredients
- 250 ml milk, 1 cup
- 80 ml olive oil, or another type of vegetable oil, ⅓ cup
- 2 eggs
- 195 grams all-purpose flour, 1 ½ cups
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 100 grams feta cheese, crumbled, ~1 cup
- 70 grams sun-dried tomatoes from a jar, without the oil, ½ cup chopped
- 8 grams sesame seeds, 1 tablespoon, optional
Instructions
- Preheat the oven to 350F (180C).
- In a large bowl, whisk the milk, olive oil, and eggs until smooth.250 ml milk, 80 ml olive oil, or another type of vegetable oil, 2 eggs
- Add the flour, baking powder, and salt. Whisk until combined.195 grams all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- Fold in the crumbled feta and chopped sun-dried tomatoes.100 grams feta cheese, crumbled, 70 grams sun-dried tomatoes from a jar, without the oil
- Line a 12×9 inch (30×22 cm) or similar-sized baking dish with parchment paper and add the batter, spreading it evenly.
- Sprinkle sesame seeds on top if you’d like.8 grams sesame seeds
- Bake on the middle rack for 35 minutes, or until the top is golden brown and the center is cooked through (check by inserting a toothpick; if it comes out clean, it’s ready). Remove from the oven, slice, and enjoy.
Notes
- Use sun-dried tomatoes soaked in oil. If you have only dry tomatoes, soak them in hot water for a few minutes until soft.
- Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. You can enjoy them warm or cold. They can also be frozen, well sealed, for 1 month. To defrost them, place them in the fridge overnight or leave them at room temperature until soft. To reheat them, wrap them in parchment paper or foil and place them in the oven at 350F (180C) for a few minutes until warm.
- To substitute feta and/or sun-dried tomatoes is easy, and you have many options. Some examples are spinach, olives, ham, cheddar, mozzarella cheese, a variety of herbs (chives, parsley, basil, etc.), sweet peppers, caramelized onion, and many more. You can make different fillings every week depending on the availability and preferences.