This Cheesy Vegetable Savory Pie is a warm, satisfying dish packed with roasted vegetables, creamy cheese, and herbs, all baked into a golden, flaky crust. It’s vegetarian, customizable, and perfect served with a fresh green salad or warm soup.
🧅 Ingredients:
For the Filling:
-
2 tbsp olive oil
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
1 small zucchini, diced
-
1 cup mushrooms, sliced
-
1 carrot, grated
-
1 cup spinach or kale, chopped
-
1 tsp dried thyme or mixed herbs
-
Salt & pepper to taste
-
½ cup ricotta or cream cheese
-
¾ cup grated cheddar or mozzarella cheese
-
1 egg (lightly beaten, for binding)
For the Crust:
-
1 sheet ready-made shortcrust or puff pastry (thawed if frozen)
-
1 egg (for brushing)
🔥 Instructions:
1. Prepare the Veggies
Heat olive oil in a ceramic sauté pan or skillet over medium heat. Add onion and garlic and cook until soft. Add zucchini, mushrooms, and carrot; sauté for 5–6 minutes until vegetables are tender. Stir in spinach and cook until wilted. Season with herbs, salt, and pepper. Let cool slightly.
2. Add the Cheese Mixture
In a bowl, combine cooked vegetables with ricotta (or cream cheese), grated cheese, and the beaten egg. Mix well to form a thick, savory filling.
3. Preheat the Oven
Preheat your oven to 375°F (190°C).
4. Assemble the Pie
Roll out the pastry into a greased pie dish or tart tin. Trim edges as needed. Spoon the vegetable filling into the crust and spread evenly. If you have extra pastry, create a lattice or top crust. Brush exposed crust with beaten egg.
5. Bake
Bake for 30–35 minutes, or until the crust is golden and the filling is set.
6. Cool & Serve
Let cool for 5–10 minutes before slicing. Serve warm or at room temperature with a fresh garden salad or a cup of soup.
🛒 Cook the D Rite Way:
Use our ceramic pie dishes, non-stick baking trays, and pastry brushes—all available at dritestuff.com—to bring out the best in your savory pie.