Mediterranean Vegetable Pie Recipes

MEDITERRANEAN VEGETABLE POT PIE

Steps:

• Preheat oven to 425° F.
• Prep the eggplant by cutting 1/2 inch off both ends. Then slice all the skin off and cut in 1/2 inch rounds.
• Place rounds on paper towels and sprinkle 1 tsp salt evenly over top. Place another layer of paper towels on top of slices and place something heavy on top to help absorb the moisture. I used my cutting board and then put a couple bowls on top.
• Leave eggplant for 30 minutes and let the paper towels soak up as much moisture as possible.
• While eggplant is resting, dice onion, garlic and zucchini into 1/4" pieces.
• When eggplant is done resting, dice into 1/4" cubes.
• Heat olive oil in skillet on medium heat. Add eggplant, zucchini, onion and minced garlic. Cook, stirring often, until tender (about 5 minutes). Set aside.
• Combine oregano, basil, remaining salt and pepper in small bowl. Set aside.
• Chop the tomatoes into 1/2" pieces, removing the seeds and as much wet stuff as you can.
• Lay 1 crust into pie dish. Add 1/2 the vegetables and 1/2 the tomatoes. Sprinkle with 1/2 the herbs and 1/2 the parmesan and mozzarella cheeses.
• Repeat layers.
• Place second pie crust on top and crimp edges so the pie crusts are sealed around the edges. For a dark and shiny crust, brush with 1 egg yolk and then sprinkle with parmesan.
• Place in the center of the oven for 25-35 minutes.
• Once pie crust is fully cooked and pie is heated through, remove from oven and allow to rest 5 minutes before slicing. Best enjoyed with a crusty french bread to soak up the vegetable juices!

MEDITERRANEAN VEGETABLE PIE

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.

MEDITERRANEAN VEGETABLE-CHEESE PIE

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.

WHOLE WHEAT MEDITERRANEAN PIE CRUST

Steps:

• In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
• Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
• Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

MEDITERRANEAN VEGETABLE PIE

Steps:

• Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F Butter another large baking sheet.
• TOPPING: In a 13x9-inch metal baking pan or a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper, and vinegar; spreadout over pan. Place on top of baking sheet in oven and roast for 30-35 minutes or until tender and starting to brown.
• CRUST: Meanwhile, Prepare crust. In large bowl, combine flours, baking powder, basil and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto lightly floured surface, and knead a couple of times just until smooth. Roll out to a 12x10-inch oval and place on a buttered baking sheet; fold 1/2-inch of the edge toward center and pinch into a raised border.
• Soread roasted veggies evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 minutes or until crust is golden and cheese is bubbling. Cut into wedges.

ITALIAN VEGGIE COTTAGE PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
• Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
• Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.