Sky High Veggie Pie
Elevate your dinner game with this show-stopping Sky High Veggie Pie! This towering savory pie layers vibrant, nutrient-packed vegetables—like tender carrots, zucchini, and broccoli—with a luscious ricotta, mozzarella, and Parmesan cheese filling, all wrapped in a buttery, flaky homemade crust. Perfect for family gatherings or a hearty vegetarian main dish, this deep-dish delight boasts an irresistible combination of textures and flavors, enhanced by aromatic garlic and Italian seasoning. Baked to golden perfection, this pie is as visually stunning as it is delicious, making it a guaranteed crowd-pleaser. Serve it warm with a crisp side salad and watch it become the centerpiece of your table! Perfect for "vegetarian dinner recipes," "savory pie ideas," and "impressive vegetarian mains."
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cubed and cold)
- 1 teaspoon Salt (for crust)
- 6 tablespoons Ice-cold water
- 2 tablespoons Olive oil
- 1 medium Red onion (thinly sliced)
- 3 Garlic cloves (minced)
- 2 medium Carrots (peeled and thinly sliced)
- 1 large Zucchini (thinly sliced)
- 4 cups Baby spinach
- 2 cups Broccoli florets (chopped small)
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Parmesan cheese (grated)
- 2 large Eggs
- 1 teaspoon Salt (for filling)
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
Instructions
Prepare the pie crust. In a large bowl, whisk together the flour and salt. Add the cubed cold butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or deep-dish pie pan.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and garlic. Cook for 2 minutes until fragrant.
Add the carrots, zucchini, and broccoli. Cook for 5-7 minutes, stirring frequently, until they begin to soften. Stir in the baby spinach and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.
In a medium bowl, whisk together the ricotta cheese, mozzarella cheese, Parmesan cheese, and eggs. Stir in the salt, pepper, and Italian seasoning.
On a lightly floured surface, roll out one disc of dough to fit the bottom of your prepared pie pan, leaving a bit of overhang. Press the dough into the pan.
Spoon half of the vegetable mixture into the crust-lined pan, spreading it evenly. Pour half of the cheese mixture over the vegetables. Repeat with the remaining vegetables and cheese mixture.
Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits into the top crust to allow steam to escape.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is set. If the crust starts browning too quickly, cover the edges with foil.
Let the pie cool for at least 10 minutes before slicing. Serve warm and enjoy your Sky High Veggie Pie!
Nutrition Facts
Calories |
4700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.7 g | 407% | |
| Saturated Fat | 182.0 g | 910% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 7700 mg | 335% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 22.4 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 3677 mg | 283% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3212 mg | 68% | |
*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.
