Savory Baked Vegetable Pie Recipe With Phyllo Is a Vegetarian's Dream by Jan Mostrom


Savory Baked Vegetable Pie Recipe With Phyllo Is a Vegetarian's Dream

When we have family in town that eat a vegetarian diet I love to try new recipes. I have really upped my vegetarian game lately! This spicy and savory phyllo vegetable pie recipe is loaded with vegetables, sweet potatoes, herbs and spices, and has a beautiful taste. The feta is the perfect creamy addition to this crispy, creamy baked vegetable pie.

To make this vegetable pie you will need extra virgin olive oil, red onions, bell peppers (yellow, orange, red or a combination), tomato paste, ground turmeric (read about the health benefits of turmeric), sweet paprika, ground ginger, ground cinnamon, salt, fresh cauliflower (read about the health benefits of cauliflower), sweet potatoes, zucchini, a can of chickpeas (read about the health benefits of chickpeas), vegetable broth, lemon zest, fresh mint, butter, feta cheese and phyllo pastry.

This baked vegetable pie does take a little time to prep and bake, but the end result is so worth it! Serve this vegetable vegetable dish for dinner with your favorite side dishes or for lunch. It's the perfect healthy meal for Meatless Monday!

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Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 12

Ingredients

  • 1 tablespoon extra virgin olive oil (more as needed)
  • 2 medium red onions, chopped
  • 2 red, orange or yellow bell pepper, seeded and sliced
  • 2 tablespoons tomato paste
  • 1 1/4 teaspoons ground turmeric
  • 1 1/4 teaspoons sweet paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • pinch of freshly ground nutmeg
  • 2 1/2 teaspoons kosher salt
  • 1 head cauliflower, florets roughly chopped
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
  • 1 medium zucchini, cut into 3/4-inch cubes
  • 1 can (14.5 ounces) chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 tablespoon minced preserved lemon or 2 teaspoons grated lemon zest
  • 1/2 cup mint, roughly chopped, plus more for topping
  • 12 tablespoons unsalted butter, melted
  • 8 ounces feta, crumbled (optional)
  • 1 box (16 ounces) frozen phyllo dough, defrosted

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Recipe Notes

  • Partially covering the pot while it cooks allows some steam to escape to it thickens the mixture.
  • You can use chicken broth if you don’t have vegetable broth, just remember for vegetarians to always use veggie broth.
  • You can make the vegetable mixture up to 24 hours ahead. Just place in the fridge then reheat on the stovetop and continue with the recipe.

Here's how to make it: 

  1. In a large stock pot or dutch oven heat the olive oil on medium-high heat. Add the onions and peppers and cook until soft, about 4 to 6 minutes.
  2. Stir in the tomato paste, turmeric, paprika, ginger, cinnamon, nutmeg and salt. Stir to combine with the onions and peppers. Cook about 2 minutes, adding a dash more olive oil if needed. Add sweet potato, zucchini, chickpeas and cauliflower. Mix well. 
  3. Add broth and lemon zest or preserved lemons. Bring the pot to a boil, reduce heat to medium and place a lid on top, leaving a small gap so steam can easily escape. Cook for about 35 to 40 minutes, or until the vegetables are soft and tender when pierced by a fork. Then stir in chopped mint.
  4. Melt 2 tablespoons butter and brush it into a large rimmed baking sheet. Line the pan with half the defrosted phyllo dough. Melt the rest of the butter and brush it on the phyllo. Spread the mixture on the phyllo using a slotted spoon. Add the feta, if desired.
  5. Lay the rest of the phyllo over the vegetable mixture. Brush the phyllo with the remaining melted butter and with a small serrated knife slice some holes in the top cutting through all the layers. Bake in a preheated 400-degree F oven for 30 minutes, or until the phyllo is golden brown.
  6. Remove from oven and let sit for about 15 minutes. Cut into squares and sprinkle with more mint, if desired, and enjoy!

Nutrition Facts Per Serving

Calories: 419

Total Fat: 27.3g

Saturated Fat: 12.1g

Cholesterol: 47mg

Sodium: 881mg

Total Carbohydrate: 41.3g

Dietary Fiber: 13.4g

Total Sugars: 7.7g

Protein: 10g

Vitamin D: 8mcg

Calcium: 221mg

Iron: 10mg

Potassium: 1175mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This is absolutely amazing. It brings back memories of my grandmother making spinach pie in phyllo. So delicious and I love that you expanded what’s possible!
Terri Kendrick
This has my name written all over it!!

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