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Layered Vegetable Pie

Layered Vegetable Pie
Preparation time is 30minutes
Cook time is 1hours 5minutes
Total time is 1hours 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4

10 Ingredients

Number of servings
6
  • 1/2 butternut pumpkin, deseeded, peeled, thinly sliced
  • 2tablespoons extra virgin olive oil
  • 2 medium zucchini, cut into thin strips
  • 280grams baby spinach leaves
  • 250grams fresh ricotta, crumbled
  • 1/2 cup basil pesto
  • 12 sheets filo pastry
  • 80grams butter, melted
  • 285grams whole piquillo peppers, drained
  • 1/4 cup pepitas

Method

Step 1 of 6

Preheat oven to 210°C/190°C fan-forced. Line 2 large baking trays with baking paper.

Step 2 of 6

Place pumpkin on one tray, drizzle with 1 tbs oil and season. Place zucchini on second tray, drizzle with remaining oil and season. Bake for 25 minutes or until vegetables are golden and tender.

Step 3 of 6

Place spinach in a large colander and pour over boiling water until it starts to wilt. Cool for 5 minutes, then squeeze out excess liquid. Place spinach in a large bowl with ricotta and pesto, stirring to combine.

Step 4 of 6

Brush 1 pastry sheet with a little butter. Top with a second pastry sheet and brush with a little more butter. Continue layering with 3 more pastry sheets to create a stack. Repeat with 5 more pastry sheets to create a second stack. Grease and line a 20cm round springform pan with pastry stacks, allowing excess pastry to drape over side.

Step 5 of 6

Arrange half of the pumpkin over the pastry base. Top with layers of spinach mixture, peppers, remaining pumpkin and zucchini.

Step 6 of 6

Fold pastry edges over filling to cover. Loosely scrunch remaining pastry sheets and arrange on top. Brush with remaining butter and scatter over pepitas. Season and bake for 40 minutes or until pastry is golden. Rest for 15 minutes before removing from pan. Serve.

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