Layered Vegetable Pie
Delight your taste buds with this scrumptious Layered Vegetable Pie, a feast for both the eyes and palate! Featuring a buttery, flaky pie crust filled with vibrant layers of sautéed zucchini, eggplant, bell peppers, and creamy spinach, this recipe is the perfect marriage of wholesome vegetables and indulgent cheeses. Ricotta, mozzarella, and Parmesan come together with fresh basil and a touch of garlic to create a rich, savory filling, while thinly sliced russet potatoes add a hearty base. Baked until golden and bubbling, this vegetarian masterpiece makes an impressive dinner centerpiece or a crowd-pleasing brunch dish. Whether you're looking for a meatless main course or a creative way to showcase seasonal produce, this layered vegetable pie is sure to win over everyone at the table!
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Recipe Information
Ingredients
- 1 Pie crust (store-bought or homemade, 9-inch)
- 1 medium Zucchini, thinly sliced
- 1 medium Eggplant, thinly sliced
- 2 medium Bell peppers (red, yellow, or orange), thinly sliced
- 1 medium Russet potato, thinly sliced
- 2 cups Spinach leaves
- 1 cup Ricotta cheese
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Egg, lightly beaten
- 2 tablespoons Milk
Instructions
Preheat the oven to 375°F (190°C).
Prepare the pie crust, rolling it out into a 9-inch pie dish. Trim any excess dough from the edges and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the zucchini, eggplant, and bell peppers for 4-5 minutes until slightly tender. Remove from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil and sauté the minced garlic for 1 minute. Add the spinach and cook until wilted (about 2 minutes), then remove from heat.
In a small bowl, mix ricotta cheese, 1/2 cup of mozzarella, Parmesan, chopped basil, salt, and pepper until well combined.
Layer the ingredients in the pie crust as follows: a single layer of potato slices (slightly overlapping), a layer of sautéed vegetables (zucchini, eggplant, and bell peppers), a layer of the ricotta mixture, and the cooked spinach. Repeat the layers, finishing with a layer of vegetables on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the pie.
In a separate small bowl, whisk the beaten egg with 2 tablespoons of milk to create an egg wash. Brush the edges of the pie crust with the egg wash.
Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 404 mg | 31% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
