Best 2 Mediterranean Vegetable Pie Recipes

**Mediterranean Vegetable Pie: A Culinary Delight Combining Freshness and Flavor**

Embark on a culinary journey to the vibrant shores of the Mediterranean with our enticing Mediterranean Vegetable Pie. This delectable dish captures the essence of the region's rich culinary heritage, blending fresh, sun-ripened vegetables, aromatic herbs, and savory cheeses into a symphony of flavors. Discover a treasure trove of recipes within this article, each offering a unique twist on this classic dish. From the traditional Greek Spanakopita to the rustic Italian Torta Rustica, these recipes promise to transport your taste buds to the sun-drenched landscapes of the Mediterranean.

Here are our top 2 tried and tested recipes!

MEDITERRANEAN VEGETABLE-CHEESE PIE

Mediterranean Vegetable-Cheese Pie image

Categories Cheese Egg Vegetable Breakfast Brunch Bake Low Fat Vegetarian Feta Ricotta Spinach Spring Summer Healthy Cottage Cheese Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

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

Mediterranean Vegetable Pie image

while going through my grandmother's house when she died, I came across a box of recipes in the attic. This is one of the ones that caught my attention.

Provided by Silver Raven

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

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.

Tips:

Prep the Vegetables: Before starting, wash and chop all of the vegetables to save time during assembly.
Use a Variety of Vegetables: Feel free to mix and match different vegetables based on your preferences or what's in season.
Season Generously: Don't be afraid to use plenty of herbs, spices, and seasonings to enhance the flavors of the pie.
Use a Good Quality Phyllo Dough: The quality of the phyllo dough can greatly impact the final result, so choose a reputable brand and handle it carefully.
Work Quickly with the Phyllo Dough: Phyllo dough can dry out quickly, so work quickly when assembling the pie and keep the remaining dough covered with a damp cloth.
Don't Overcrowd the Pie: Avoid overloading the pie with vegetables, as this can make it difficult to cut and serve.
Bake Until Golden Brown: Keep an eye on the pie while baking and remove it from the oven once the top is golden brown and the vegetables are tender.

Conclusion:

The Mediterranean vegetable pie is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its vibrant flavors, flaky crust, and nutritious ingredients, it's a perfect addition to any meal. Experiment with different vegetable combinations and seasonings to create a pie that suits your taste preferences. Whether you're a seasoned cook or a beginner, this pie is sure to impress.