LAYERED VEGETABLE PIE

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Layered Vegetable Pie image

I saw this in a magazine today & wanted to keep the recipe as I have eaten lots of things like this. Simple, easy & tasty. I have suggested some optional additions, but that's up to you. If desired, you could also add some proscuitto or other meat for a non-vegetarian pie.

Provided by MrsSPheonix

Categories     Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 sheet prepared puff pastry
1 sheet prepared shortcrust pastry
300 g pumpkin
2 red peppers
300 g ricotta cheese
1/2 cup parmesan cheese
salt and pepper, to taste
nutmeg, to taste (optional)
1 clove garlic, crushed (optional)
2 cups spinach, cooked
1 egg, beaten

Steps:

  • Peel and slice pumpkin into even sized pieces, then cook until just tender.
  • Roast and peel the peppers, cut into large pieces.
  • Mix the ricotta with parmesan, salt, pepper and garlic.
  • Sprinkle a touch of nutmeg over the spinach (if using).
  • Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
  • Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
  • Brush the pastry edge with egg, then use the puff pastry to make a lid.
  • Pinch the two pastries together to seal& brush the top with beaten egg.
  • Make a small hole in the top to let steam escape.
  • Bake at 200C (400F) for 20 minutes or until golden.

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