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Jan 30

Roasted Vegetable Pie

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January 30, 2020

This delicious recipe was created by Helen from @thegreekvegetarian

  • Prep: 45 mins
  • Cook: 1 hr
  • Serves: 8 people

Method

1Preheat your oven to 180°C (fan forced).

2Roughly 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.

3Brush 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.

4Remove the vegetables from the oven and add the baby spinach to wilt. Add the ricotta, feta and parsley, then mix through well.

5Add 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.

6Bake 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

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