Mediterranean Vegetable Pie
Bursting with vibrant flavors and wholesome ingredients, this Mediterranean Vegetable Pie is a delicious and savory twist on classic comfort food. Featuring a medley of roasted zucchini, eggplant, red bell pepper, and cherry tomatoes tossed in olive oil and fragrant oregano, this pie is layered with crumbled feta cheese and fresh parsley for a cheesy, herbaceous kick. Encased in a flaky puff pastry crust that's beautifully golden thanks to an egg wash, this dish is perfect as a hearty vegetarian main course or a stunning centerpiece for a brunch spread. With easy prep, minimal effort, and a perfect balance of light and rich Mediterranean flavors, this vegetable pie is bound to become a family favorite. Perfect for weeknight dinners or entertaining, it's an irresistible blend of crisp textures and roasted goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium zucchini
- 1 small eggplant
- 1 medium red bell pepper
- 1 small yellow onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 1 sheet puff pastry sheet
- 1 large egg
- 1 tablespoon milk
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchini, eggplant, red bell pepper, and onion into bite-sized pieces. Halve the cherry tomatoes.
In a large mixing bowl, toss the chopped vegetables with olive oil, dried oregano, ground black pepper, and salt until evenly coated.
Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Remove the roasted vegetables from the oven and let them cool slightly. Stir in the crumbled feta cheese and chopped fresh parsley.
Roll out the puff pastry sheet on a lightly floured surface and transfer it to a pie dish or baking dish, pressing it gently into the corners and sides.
Fill the pastry shell with the roasted vegetable mixture, spreading it evenly.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the edges of the puff pastry with the egg wash for a golden finish.
Bake the pie in the preheated oven for 20 minutes, or until the pastry is golden brown and crispy.
Remove the Mediterranean Vegetable Pie from the oven and let it cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 41.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 571 mg | 44% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2364 mg | 50% | |
*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.
