RECIPE: Spring Vegetable Pie in Just 10 Minutes of Prep Time

Spring into an eggciting new dish this spring! This simple and filling Vegetable Pie is easy as, well, pie and is sure to be a family favourite. Packed with HEAPS of spinach but disguised as a traditional pie, even the fussy eaters will gobble this one up.

There’s a lot to love about a vegetable pie. It’s light and refreshing but also makes a perfect mid-week dinner. You may even have a bit of leftovers for lunch the next day. Pies also don’t require a lot of prep work or clean-up as you generally only have one pot and perhaps one mixing bowl to wash up after. Easy peasy!

So, let’s dive in on how to make this yummy Spring Vegetable Pie, courtesy of Australian Eggs.

Spring Vegetable Pie

Prep time: 10 minutes
Cook time: 45 minutes
Serves 6
Difficulty: Easy

Ingredients

Butter and flour for greasing
2 x sheet frozen puff pastry, just thawed
6 x eggs, beaten
450g bag of frozen chopped spinach, thawed
1x clove garlic, crushed
½ cup green onions, finely chopped (approx.3)
¼ cup chopped fresh dill
1/2 cup grated Romano cheese
2tsp finely grated lemon zest
200g fresh ricotta, crumbled
150g Greek feta, crumbled
Salt and pepper to taste

Method

Preheat oven 200°C (fan forced). Grease and flour a round sponge sandwich tin 20cm (base) X 3.5 cm (sides).
Arrange the pastry on top of each other to form one thick sheet of pastry. Roll out carefully until pastry measures 27 cm square. Drape the rolled pastry into the tin. Pushing in sides and allowing the pastry to overhang at the points.
Reserve 2 tablespoons of beaten egg for glazing. Squeeze spinach through a fine sieve to remove excess liquid. Transfer to a large bowl and use your fingers or a fork to separate spinach.
Stir through garlic, green onion, dill, ricotta, Romano cheese, zest and remaining eggs. Add ricotta and feta, fold through the spinach mixture. Season with salt and pepper. Set aside.
Spread the spinach mixture inside the pastry. Fold the corners in toward the centre.
Brush pastry with reserved beaten egg. Bake for 40-45 minutes, or until puffed and golden brown and the centre is set.
Stand for 15 minutes before slicing and serving.

Tips:

To loosen the pie from the tin, run a kitchen knife around the edges to loosen the pastry from the tin. Invert gently and place onto a serving plate.
Replace Romano cheese with Parmesan or mature tasty cheese.
Store any uneaten pie in a sealed container for up to 2 days. Reheat in oven or air fryer.

Spring Vegetable Pie — Look at all that leafy, cheesy goodness. Vegetable pie done right! Source: Australian Eggs

How crunchy and yummy does it look? And it certainly packs a protein punch with spinach and eggs galore. Many children are hesitant to give spinach a go which is why we do love dishes that contain this super food. And this one certainly hits the spot! Popeye would be in love!