Print

Layered Roasted Vegetable and Whipped Feta Terrine

Print Recipe

A stunning vegetarian terrine with layers of roasted sweet potatoes, butternut squash, and zucchini, held together with a creamy whipped feta spread.

Ingredients

Scale
  • For the Roasted Vegetables:
  • 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
  • 1 medium butternut squash, neck only, sliced into 1/4-inch rounds
  • 2 large zucchinis, sliced lengthwise into thin ribbons
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • For the Whipped Feta:
  • 8 oz feta cheese, crumbled
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream or Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • Black pepper to taste
  • For Assembly:
  • Cooking spray or oil for the pan
  • Fresh herbs for garnish (such as dill or parsley)

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Prepare Vegetables: In a large bowl, toss the sweet potato and butternut squash rounds with 2 tablespoons of olive oil, salt, and pepper. Arrange in a single layer on one baking sheet. Toss the zucchini ribbons with the remaining 1 tablespoon of olive oil, salt, and pepper. Arrange on the second baking sheet.
  3. Roast Vegetables: Roast the sweet potato and squash for 20-25 minutes, flipping halfway, until tender and lightly browned. Roast the zucchini for 12-15 minutes until softened and pliable. Let all vegetables cool completely.
  4. Make Whipped Feta: While vegetables cool, combine the feta, cream cheese, heavy cream (or yogurt), lemon juice, dill, garlic, and black pepper in a food processor. Blend until very smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
  5. Assemble Terrine: Lightly grease a 9×5-inch loaf pan and line it with plastic wrap, leaving overhang on all sides. Spread a thin layer of whipped feta on the bottom of the pan. Add a layer of roasted sweet potato rounds, trimming to fit snugly. Spread a thin layer of whipped feta over the potatoes. Add a layer of butternut squash rounds, then more feta. Arrange a layer of zucchini ribbons lengthwise, then more feta. Repeat the layering sequence (sweet potato, feta, squash, feta, zucchini, feta) until all vegetables are used, pressing down gently after each layer and finishing with a final layer of whipped feta.
  6. Chill: Fold the plastic wrap overhang over the top. Place a weight (like a can or a smaller pan) on top. Refrigerate for at least 8 hours, or preferably overnight.
  7. Serve: To serve, unwrap the top, invert the terrine onto a serving platter, and carefully remove the plastic wrap. Garnish with fresh herbs. Slice with a sharp knife.

Notes

Make sure vegetables are completely cool before assembling to prevent the whipped feta from melting. For a neater slice, chill the assembled terrine overnight. Leftovers keep well, covered, in the refrigerator for 3-4 days.

Nutrition

Find it online: https://cheerychop.com/layered-roasted-vegetable-feta-terrine/