Roasted Vegetable Pie

4.84 from 6 votes

Roasted vegetable pie with lots of fresh herbs, feta, and homemade yogurt dough. This pie is so delicious and healthy too!

Prep Time45

Cook Time1 15

Course: Appetizer, Main Course

Cuisine: Greek, Mediterranean

Keyword: healthy, Oven baked, pie, vegetables

Servings:

Calories: 512kcal

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!

Notes

Note 1: The purpose of roasting the vegetables for the filling is to a). enhance their flavor and b). remove their water so they won't turn the bottom of the pie soggy. Therefore when roasting the vegetables for the pie make sure there isn't any liquid in the pan if there is you need to roast a bit more.

Note 2: To roll the dough make sure you flour (lightly) both the working surface as well as the surface of the dough. Also, flip the dough and dust it with flour while rolling so it won't stick. It doesn't matter if the dough is perfectly rouned as we are going to trim it later on.

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