Best Mediterranean Vegetable Pie Recipes

Mediterranean Vegetable-Cheese Pie image

Yield Makes 4 servings

Number Of Ingredients 13

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 image

Provided by Silver Raven

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

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.