Best 2 Mediterranean Vegetable Pie Recipes

Prepare to tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean! In this article, we'll embark on a quest to discover the best recipe for a mouthwatering Mediterranean vegetable pie - a delightful fusion of vibrant flavors and textures that will transport you to the heart of this vibrant region. From the aromatic herbs and spices to the colorful array of fresh vegetables and creamy cheeses, we'll guide you through the steps of creating this delectable dish that embodies the essence of Mediterranean cuisine. So, gather your ingredients, preheat your oven, and get ready to indulge in a symphony of flavors as we unveil the secrets of crafting the ultimate Mediterranean vegetable pie.

Here are our top 2 tried and tested recipes!

MEDITERRANEAN VEGETABLE-CHEESE PIE

Mediterranean Vegetable-Cheese Pie image

Categories Cheese Egg Vegetable Breakfast Brunch Bake Low Fat Vegetarian Feta Ricotta Spinach Spring Summer Healthy Cottage Cheese Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Olive-oil cooking spray
2 medium potatoes, peeled and sliced in 1/8-inch rounds
1/2 cup diced onion
8 oz (about 8 cups) baby spinach
3 kalamata olives, pitted and chopped
2 whole eggs
3 egg whites
1 cup nonfat ricotta or fat-free cottage cheese
1 tbsp feta, crumbled
3 tbsp finely chopped fresh basil or dill, or 3 tsp dried basil or dill, divided into 2 equal portions
3 Roma tomatoes, sliced into 1/4-inch rounds
1 1/2 tbsp grated Asiago or Parmesan
1 1/2 tbsp grated lowfat mozzarella

Steps:

Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.

MEDITERRANEAN VEGETABLE PIE

Mediterranean Vegetable Pie image

while going through my grandmother's house when she died, I came across a box of recipes in the attic. This is one of the ones that caught my attention.

Provided by Silver Raven

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb eggplant, peeled 1/4 inch slices
1 teaspoon salt
1 large onion, sliced
1 green pepper, seeded and sliced (optional)
1/2 lb zucchini, sliced
2 cloves garlic, minced
3/4 cup oil
1 lb tomatoes, cored seeded,sliced in 8 ths
3/4 teaspoon oregano
3/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package pie crust mix
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese

Steps:

Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
Weigh down with something flat and heavy; let stand 30 minutes.
Cut into 1/4 inch cubes.
Heat 1/4 Cup oil in a large skillet.
Add eggplant all at once.
Quickly toss to coat.
Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
Cook, stirring constantly, until tender (about 5 minutes).
Set aside.
Combine oregano, basil, remaining salt, and pepper in measuring cup.
Set aside.
Prepare crust according to directions for a 2 crust pie.
Divide dough into 2 balls, 1 slightly larger than the other.
roll out larger into 12 inch circle; fit into 10 inch pie plate.
Trim overhang to 1/2 inch.
Sprinkle with 3 tablespoons of Parmesan.
Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
Repeat, reserving 1 tablespoons parmesan.
Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
Brush lattice strips with water; sprinkle with remaining parmesan.
Bake at 425 degrees F.
for 25 minutes or until pastry is golden brown and pie just begins to bubble.
Let stand 15 minutes before serving.

Tips:

Prepare the vegetables properly: Ensure the vegetables are cut into uniform pieces for even cooking. Additionally, blanch the zucchini and spinach to preserve their vibrant color and texture.
Use a good quality phyllo dough: The phyllo dough is a key component of the pie, so make sure to use a high-quality brand that is fresh and pliable. If the phyllo dough is too dry or brittle, it will be difficult to work with and may break easily.
Layer the pie carefully: When layering the pie, start with a layer of phyllo dough, then a layer of vegetables, and then a layer of cheese. Repeat this process until you have used all of the ingredients. Be sure to brush each layer of phyllo dough with melted butter or olive oil to help it adhere to the other layers.
Bake the pie until golden brown: Bake the pie in a preheated oven until the phyllo dough is golden brown and the cheese is melted and bubbly. This usually takes about 30-35 minutes. Keep an eye on the pie while it is baking to ensure that it does not overcook.
Let the pie cool before slicing: Once the pie is baked, let it cool for at least 15 minutes before slicing. This will help the pie to set and make it easier to cut.

Conclusion:

The Mediterranean vegetable pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to get your daily serving of vegetables. With its flaky phyllo dough, savory filling, and creamy cheese, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this Mediterranean vegetable pie a try. You won't be disappointed!