Italian Vegetable Pie
With its Italian flavours, and rib-sticking quality, this pie is sure to be a crowd pleaser
Ingredients
For the dough
- 250g 00 flour
- 30g Bertolli Spread, softened
- 7g dried yeast dissolved in 150ml lukewarm water
For the filling
- 500g potatoes
- 1 tbsp olive oil, plus extra
- 25g Bertolli Spread
- 300g courgettes, finely sliced
- 1 small onion, finely sliced
- 600g spinach
- 4 artichokes preserved in oil, sliced – reserve 2 tbsp of the oil
- 2 free-range eggs
- 50g vegetarian Parmesan-style cheese, grated
You will also need
- a round pie dish 23cm in diameter lightly greased with Bertolli Spread and lined with greaseproof paper
Method
- 1
Combine the flour, spread and salt in a bowl. Make a well in the centre and pour in the water. Mix until you obtain a soft dough. Knead for 10 mins. Form a ball and leave to rise covered, for 2 hrs.
- 2
Preheat the oven to 200C/400F/Gas 6. Peel and slice the potatoes. Place on a greased baking tray, season and drizzle with oil. Bake for 15 mins until cooked but firm.
- 3
Heat the 1 tbsp oil and 25g of spread in a pan, sweat the onion until soft. Add the courgettes and sauté for 10 mins until soft. Add the artichokes with its oil and cook for five mins. Add the spinach, season, cover and cook for five mins. Remove from the heat.
- 4
Preheat the oven to 220C/425F/Gas 7. Beat the eggs, add the cheese and season. Add the veg.
- 5
Divide the dough in half. Roll out one half and line the bottom and sides of the dish. Arrange the potatoes on the bottom and then the vegetables. Roll out the other piece and cover the pie sealing well. Prick and brush with oil. Bake in the oven for 30-35 mins.
PER SERVING: 18.4g FAT (Excluding extras)
Italian Vegetable Pie was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the dough
- 250g 00 flour
- 30g Bertolli Spread, softened
- 7g dried yeast dissolved in 150ml lukewarm water
For the filling
- 500g potatoes
- 1 tbsp olive oil, plus extra
- 25g Bertolli Spread
- 300g courgettes, finely sliced
- 1 small onion, finely sliced
- 600g spinach
- 4 artichokes preserved in oil, sliced – reserve 2 tbsp of the oil
- 2 free-range eggs
- 50g vegetarian Parmesan-style cheese, grated
You will also need
- a round pie dish 23cm in diameter lightly greased with Bertolli Spread and lined with greaseproof paper
- 1
Combine the flour, spread and salt in a bowl. Make a well in the centre and pour in the water. Mix until you obtain a soft dough. Knead for 10 mins. Form a ball and leave to rise covered, for 2 hrs.
- 2
Preheat the oven to 200C/400F/Gas 6. Peel and slice the potatoes. Place on a greased baking tray, season and drizzle with oil. Bake for 15 mins until cooked but firm.
- 3
Heat the 1 tbsp oil and 25g of spread in a pan, sweat the onion until soft. Add the courgettes and sauté for 10 mins until soft. Add the artichokes with its oil and cook for five mins. Add the spinach, season, cover and cook for five mins. Remove from the heat.
- 4
Preheat the oven to 220C/425F/Gas 7. Beat the eggs, add the cheese and season. Add the veg.
- 5
Divide the dough in half. Roll out one half and line the bottom and sides of the dish. Arrange the potatoes on the bottom and then the vegetables. Roll out the other piece and cover the pie sealing well. Prick and brush with oil. Bake in the oven for 30-35 mins.
PER SERVING: 18.4g FAT (Excluding extras)
With its Italian flavours, and rib-sticking quality, this pie is sure to be a crowd pleaser
Italian Vegetable Pie was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
