Garden fresh vegetables, feta cheese, lots of herbs, and a yogurt pie crust, this Roasted Vegetable Pie bursts with flavor!
This pie with vegetables is a very healthy, nutritious, and filling Vegetarian dinner pie. It tastes a bit like Briam tucked in a pie crust with a texture something between a calzone and homemade filo.
Table Of Contents
What Is Vegetable Pie Made Of
A veg pie can be made with any vegetable you like. When it's a mixed vegetable pie you can get creative and make various combinations according to season.
This one here is more of a Summer Veg Pie. Because it contains eggplants, zucchini, and tomatoes. Other than these, it also contains sweet red and bell peppers as well as, onions, garlic, and carrots. But these are ingredients you can use all year round not just in the summer, as their flavor won't alter much.
Zucchinis in the winter are usually bitter for example. So in that case, you substitute zucchini for squash or even pumpkin. I will mention all vegetable substitutes in the text below.
Other ingredients used to make this Garden pie are fresh herbs and feta cheese. Lots of fresh herbs especially basil highlight the delicious Mediterranean flavor of this pie.
To Make It Vegan
Use Vegan feta cheese instead of the classic feta. Also, to make this Vegetarian pie crust a Vegan one, simply substitute Greek yogurt for coconut yogurt.
Is This An Easy Vegetable Pie?
If you're not intimidated by making homemade pie crust then yes! it's an easy pie to make. If you find making your own pie crust fussy or a bore, then don't worry you've got options! So to make this vegetable pie recipe easy, you can either:
- Use store-bought puff pastry (not as healthy, but there's a bunch of vegetables in this pie to make up for it).
- Or use filo pastry. Add 6 filo sheets at the bottom (brushing every two filo with olive oil), and then overlap the edges of the filo on top. Giving it a ruffled look. Drizzle with olive oil and bake.
Other Vegetables You Can Use According To Season
During winter you can make this garden vegetable pie with broccoli, cauliflower, and pumpkin. Mushrooms are a great substitute for eggplants as both have that earthy-meaty flavor.
If it's summer, or during the warmer months, you can make the recipe as is, or you can also add corn and round green beans, both of which are great additions.
Peas are an all-rounder if using frozen (not so garden fresh, but fresh peas are hard to find aren't they?).
Make Ahead
You can make this pie and store it in the freezer until you're ready to bake it. It can last for up to a month in the freezer.
Another option is to make just the filling ahead of time and keep it in the fridge for up to 2 days. The dough, you can also make it 1 day ahead and keep it tucked inside plastic wrap.
So you can make the filling on the first day, the dough on the second day and then assemble and bake on the third day.
Just don't keep the assembled pie in the fridge as the dough may get soggy at the bottom.
Storing And Reheating
This savory vegetable pie freezes well. Cut it into pieces/portions and place it on a piece of parchment paper. Fold it like a parcel and secure it with aluminum foil. Thaw in the fridge and then reheat, either by placing it on a plate in the microwave (uncovered) or in the oven (you can leave it inside the parcel and place it on a pan).
Serve It With
This vegetable pie recipe goes well with Patates Yahni (potatoes in tomato sauce), or this Baby Potato Salad With Feta + Spinach, a Cheese Saganaki, or with this Easy Tomato Soup Recipe.
Recipe
Roasted Vegetable Pie
Equipment
Ingredients
For The Yogurt Dough:
- 200 grams ( 7 ounce) Greek yogurt
- 1 egg yolk and white separated
- 120 grams (12 tablespoons) olive oil + extra to grease the pan
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon water
- 400 grams (14 ounce) all-purpose flour + extra to roll the dough
- + sesame seeds to sprinkle on top
For The Mixed Vegetables Filling:
- 400 grams (14 ounce) zucchini or squash cut into ¼ cm (⅛-inch) thick slices
- 150 grams (5.3 ounce) sweet red pepper sliced ½ cm (¼-inch thick)
- 150 grams (5.3 ounce) green bell pepper sliced ½ cm (¼-inch thick)
- 240 grams (8.5 ounce) red onion cut into ½ cm (¼-inch thick) round slices
- 280 grams (10 ounce) eggplants cut into ¼ cm (⅛-inch) thick slices
- 150 grams (5.3 ounce) carrots cut into ¼ cm (⅛-inch) thick slices
- 240 grams (8.5 ounce) tomatoes cut into ½ cm (¼-inch thick) round slices
- 2-3 garlic cloves cut in half
- 120 grams (4.2 ounce) feta cheese crumbled
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dry oregano
- 15 fresh leaves of basil chopped
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon dill minced
- salt and pepper
Instructions
Make The Greek Yogurt Dough:
- In a mixing bowl whisk together the Greek yogurt, egg yolk, olive oil, salt, baking powder, and water until uniform.
- Mix in the flour kneading the dough for 2 minutes. It's a soft, firm, non-sticky dough. Cover the bowl with a tea towel and set aside to rest at room temperature while you prepare the filling.
Make The Filling:
- Preheat the oven to 200°C 390°F.
- In a bowl mix together all the vegetables, the dried oregano, olive oil, balsamic vinegar, salt, and pepper.
- Spread them on a parchment paper-covered sheet pan.
- Roast for about 30 minutes turning them once. See Note 1 below.
- Remove the pan from the oven and allow the vegetables to cool while you roll the dough.
- Drop the oven's temperature to 190°C / 374°F.
Assemble:
- Cut the dough in half.
- On a lightly floured surface roll the first piece of the dough into a round 36-38 cm (14-15-inch) circle. See Note 2 below.
- Grease a round 26 cm (10-inch) pan with olive oil.
- Roll the dough on your rolling pin and unroll over the pan slowly.
- Press it gently to fit in the pan. Then add half of the vegetable filling and press lightly to fill any spaces.
- Sprinkle half the feta cheese and fresh herbs on top.
- Add the remaining vegetables and press again. And then top with the remaining feta and fresh herbs.
- Roll the second piece of the dough into a 30 cm (12-inch) circle. Roll it on the rolling pin and then unroll over the pan.
- Press to fit inside and then with a knife cut excess dough.
- Stir together the egg white and 1 tablespoon of water. Then brush the top of the pie all the way to the sides.
- With a fork press the edges of the pie all around so the bottom and top dough stick together (the egg white will help with this).
- Sprinkle the sesame seeds on top. Prick the pie a few times with a toothpick.
- Bake for about 45 minutes until honey-browned on top.
- Allow the pie to cool for at least 30 minutes before cutting and serving. I find it's even tastier when it gets to room temperature as the flavors get even stronger. Either way, enjoy!
Perfect recipe and great taste!
Can I save leftovers without freezing? Like to eat this multiple days?
Sure, it keeps well for 3-4 days in the fridge(depending on temperature).
This is the best vegetable pie! I get frequent requests to make this from my daughter who does not like vegetables. I skip the eggplant, but keep everything else the same. I have made this with both red and yellow onion, but the red is our favorite. The pie constantly changes its flavor as I add more of what is in season and short the items that are more difficult or expensive to acquire.
The crust is very nice and turns out perfectly every single time. I now use this crust for other hearty pies and it is always compliments the filling yet is never heavy.
I normally do not leave reviews, but this pie is such an outstanding recipe that I wanted everyone to know how amazing it is!
Thank you so much for sharing all your amazing recipes! I have been following you for a couple of years and I have been continuously impressed with the quality of all your recipes.
So happy to hear that Barbara! Will try to keep it up.