Savory Vegetable Pie
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
This Italian savoury vegetable pie makes the perfect appetizer for book clubs, wine nights or dinner parties. It's a great dish to make a day in advance for stress free entertaining.
Ingredients
  • ½ tablespoon salt
  • 1 eggplant, diced
  • 2 tablespoons extra virgin olive oil
  • 1 scallion, finely chopped
  • ½ cup chopped parsley
  • 2 carrots, grated
  • 1 medium-sized zucchini, grated
  • salt and ground black pepper, to taste
  • 6 ounces light cream cheese
  • Whole wheat store bought pastry dough
  • Flax seeds (optional)
Instructions
  1. Preheat oven to 400°F
  2. Add the diced eggplant to colander, add salt and toss well with your hands. This will take the bitterness out of the eggplant and prevent it from soaking up oil. Set in the sink as the liquid will drain, for at least 20 minutes.
  3. Add the scallion to a large sauté pan coated with olive oil. Sauté over medium-low heat, stirring occasionally for 5-10 minutes. Stir in the grated zucchini and carrots to the pan along with a pinch of salt and black pepper to taste, cook for 10 minutes or until the vegetables are tender. Drain the eggplant, rinse with ice cold water then blot dry with a paper or tea towel. Add the eggplant to the pan and sauté for 10 minutes. Add the cream cheese, stir well and remove from heat.
  4. Keeping the wax paper attached, place the pastry sheet in a 8 x 11 x 2 inch pan. Cut off the extra pastry dough that is hanging over the edge with cooking scissors. Cut the extra pastry dough into strips. Fill the pan with the vegetable and cheese mixture and place the pastry dough strips diagonally on the top from both angles to create a checkered image. Sprinkle flax seeds on top (optional).
  5. Bake for 30-40 minutes in a ventilated oven, checking frequently. Once the top strips have turned golden cover with aluminium foil and continue baking until time has finished. (Check to make sure that the bottom is well cooked and continue baking a few minutes if needed.) Cool for 10 minutes, cut into squares and serve.
  6. This recipe can also be made up to a day ahead and stored in the refrigerator; just take out the savory pie 15 minutes before serving. This savory pie can be served as an appetizer or as a main dish accompanied by a side dish or two.
Recipe by Italicana Kitchen at https://italicanakitchen.com/savoury-vegetable-pie/