Making vegetable pie (attempt #3)

Practice makes perfect. That holds in almost every field. My third attempt at making vegetable pie has proven much rewarding in terms of my control of moisture and taste. These elements are so much a personal preference that there's probably no master recipe for them.


Recipe: Long squash and okra pie (make one 8-inch-pie)


Ingredients:
- 1 medium long squash, about 1 lb
- 1.5 cup frozen okra, defrosted, soaked in salt water, and drained
- 1 cup crumbled feta cheese
- 2 large eggs
- 3/4 cup all purpose flour
- 1.5 teaspoons (tp) baking powder
- 2 tablespoons (TB) dill weed and lemon peel
- 1 TB oregano flakes

- 1 tp marjoram

- 2 tp basil
- 1/4 tp salt
- 1 tp pepper
- 1/4 cup mozzarella cheese, shredded


Procedure:
1. Sieve flour with baking powder.
2. Grate long squash in a large bowl used for making the pie mixture, so that the juice of the squash can be saved for use. Squeeze okra off excess of water, add to the grated long squash and mix. Add feta cheese, 2 eggs, and all the herbs. Mix into a watery mixture. Add in the flour sieved with baking powder. Stir into a batter-like mixture. Immediately transfer to a greased pan. Bake at 350F for about 20 minutes or until a knife stuck into the center of the pie comes off clean. The pie top will be still milky white, with only a little golden color. Sprinkle mozzarella on top. Return to oven. Turn heat off and let sit for 10-20 minutes or until top is golden.

This recipe yields a much moister pie than my previous 2 attempts, with more vegetables and less starch. But for a more stomach-filling pie, the recipe from my second attempt would be more suitable, especially for breakfast.