Italian Vegetable Pie

 0 Reviews

Recipe by Gennaro Contaldo
Serves 8
Ready in 60 mins +

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

Nutritional Information:

Calories: 355
Fat: 18.4gg

How To Cook

  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.
    6. http://www.bertolli.com
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Italian Vegetable Pie
  • Recipe by Gennaro Contaldo
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • [hd]For the dough[/hd]
  • 250g 00 flour
  • 30g Bertolli Spread, softened
  • 7g dried yeast dissolved in 150ml lukewarm water
  • [hd]For the filling[/hd]
  • 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
  • [hd]You will also need[/hd]
  • a round pie dish 23cm in diameter lightly greased with Bertolli Spread and lined with greaseproof paper
    How to Cook
  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.
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