Members’ Recipes: Moussakas
2 Yellow Peppers
2 Red Onions
2 Medium Courgettes
1 Aubergine
100g (31/2oz) Butternut Squash
3 Garlic Cloves (crushed)
2 Red Onions
2 Medium Courgettes
1 Aubergine
100g (31/2oz) Butternut Squash
3 Garlic Cloves (crushed)
500ml Passata
2tspn Dried Oregano
1 small can Butter Beans
250g Low Fat Greek Yoghurt
1 Egg beaten
250g Feta Cheese, crumbled
Salt & Pepper to taste
2tspn Dried Oregano
1 small can Butter Beans
250g Low Fat Greek Yoghurt
1 Egg beaten
250g Feta Cheese, crumbled
Salt & Pepper to taste
Preheat oven to: 180C/360F/gas mark 4
Slice and roast all vegetables on a baking sheet, leave to cool.
Layer vegetables in pie dish with garlic, passata, oregano and butter beans.
Bake for 30 minutes.
Meanwhile, mix together Greek Yoghurt and beaten egg and season.
Remove dish from oven, spread with yoghurt and egg mixture.
Top with feta cheese.
Bake for 15 minutes, until golden.
Slice and roast all vegetables on a baking sheet, leave to cool.
Layer vegetables in pie dish with garlic, passata, oregano and butter beans.
Bake for 30 minutes.
Meanwhile, mix together Greek Yoghurt and beaten egg and season.
Remove dish from oven, spread with yoghurt and egg mixture.
Top with feta cheese.
Bake for 15 minutes, until golden.
Contributed by Jenny & Richard West
Serves 6, 170kcal per serving
| Site Index |
| RHS Affiliation |
| General Data Protection Regulations 2018 |
| Opening Times |
| Price List |
| Seasonal Sale |
| Volunteers |
| Compost |
| Fertilizers & Additives |
| Lawn Care |
| Rolls etc |
| Sands & Grits |
| Sundries |
| Gardening Notes |
| Members' Recipes |
| Curds |
| Jams |
| Moussakas |
| Pastas |
| Soups |
| Tarts |
| Current News; see also |
| Committee |
| Papers |
| AGM Minutes 2017 |
| AGM Minutes 2016 |
| AGM Minutes 2015 |
| AGM Minutes 2014 |
| AGM Minutes 2013 |
| AGM Minutes 2012 |
| AGM Minutes 2011 |
| AGM Minutes 2010 |
| Useful Links |
| Members' Classified Advertisements |