fbpx
Free Shipping for Orders Over $50 in Australia
Jan 30

Roasted Vegetable Pie

CategoryDifficultyBeginner

This delicious recipe was created by Helen from @thegreekvegetarian

Yields1 Serving
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins
 10 sheets filo pastry
 4 medium white potatoes
 2 medium zucchinis
 3 large carrots
 1 medium red capsicum
 1 large onion
 2 large cloves garlic (minced)
 100g baby spinach
 ½ bunch fresh parsley (chopped finely)
 375g ricotta cheese
 250g feta cheese (crumbled)
 2 tbsp G-Fresh Arabic Seven Spice
 1 tbsp G-Fresh Chilli Paste
 1 x 400g tin chickpeas
 1 cup walnuts
 1 cup dried cranberries
 ¾ cup olive oil
 50g unsalted butter (melted)
 G-Fresh Sesame Seeds
 G-Fresh Atlantic Sea Salt
 G-Fresh Black Pepper
1

Preheat your oven to 180°C (fan forced).

2

Roughly dice the potatoes, carrots, zucchini, capsicum and onion, then drop into a large baking dish. Add the garlic, chilli, chickpeas, G-Fresh Arabic Seven Spice, olive oil, and G-Fresh Atlantic Sea Salt and Black Pepper to season. Mix everything through with your hands and place in the oven for approximately 20 - 30 minutes to lightly roast. A few minutes before removing the vegetables from the oven, add the cranberries and walnuts.

3

Brush a 25cm springform pan with some of the melted butter. Add one piece of filo into the prepared pan, allowing the side to overhang. Repeat with 10 filo sheets and some butter, turning each slightly, to line the pan completely.

4

Remove the vegetables from the oven and add the baby spinach to wilt. Add the ricotta, feta and parsley, then mix through well.

5

Add the vegetable fillings into the filo pan and cover, lightly buttering one sheet at a time to close the pie. Finish with a brush of butter and a sprinkle of G-Fresh Sesame Seeds.

6

Bake for approximately 45 minutes, or until crispy and golden. Allow to rest for 10-15 minutes before cutting.

Enjoy!

Ingredients

 10 sheets filo pastry
 4 medium white potatoes
 2 medium zucchinis
 3 large carrots
 1 medium red capsicum
 1 large onion
 2 large cloves garlic (minced)
 100g baby spinach
 ½ bunch fresh parsley (chopped finely)
 375g ricotta cheese
 250g feta cheese (crumbled)
 2 tbsp G-Fresh Arabic Seven Spice
 1 tbsp G-Fresh Chilli Paste
 1 x 400g tin chickpeas
 1 cup walnuts
 1 cup dried cranberries
 ¾ cup olive oil
 50g unsalted butter (melted)
 G-Fresh Sesame Seeds
 G-Fresh Atlantic Sea Salt
 G-Fresh Black Pepper

Directions

1

Preheat your oven to 180°C (fan forced).

2

Roughly dice the potatoes, carrots, zucchini, capsicum and onion, then drop into a large baking dish. Add the garlic, chilli, chickpeas, G-Fresh Arabic Seven Spice, olive oil, and G-Fresh Atlantic Sea Salt and Black Pepper to season. Mix everything through with your hands and place in the oven for approximately 20 - 30 minutes to lightly roast. A few minutes before removing the vegetables from the oven, add the cranberries and walnuts.

3

Brush a 25cm springform pan with some of the melted butter. Add one piece of filo into the prepared pan, allowing the side to overhang. Repeat with 10 filo sheets and some butter, turning each slightly, to line the pan completely.

4

Remove the vegetables from the oven and add the baby spinach to wilt. Add the ricotta, feta and parsley, then mix through well.

5

Add the vegetable fillings into the filo pan and cover, lightly buttering one sheet at a time to close the pie. Finish with a brush of butter and a sprinkle of G-Fresh Sesame Seeds.

6

Bake for approximately 45 minutes, or until crispy and golden. Allow to rest for 10-15 minutes before cutting.

Roasted Vegetable Pie

Leave a reply

Your email address will not be published. Required fields are marked *

WordPress Image Lightbox