Savory feta and sun-dried tomato pastries
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.
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
- Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- 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 12x9 inch (30x22 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
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.