Green Vegetable Pie Recipes

GREEN VEGETABLE AND FETA PIE

Steps:

• Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.
• Add a little more oil to the pan, then fry the courgettes and garlic for 2-3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.
• Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you've used up all the pastry.
• Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.
• Set the pan over a medium-high heat and cook for 2-3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.
• Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.

GREEN GARDEN VEG PIE

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
• Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
• Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat the oven to 450 degrees F and bring a large pot of water to the boil.
• Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
• Drain all the vegetables and pat dry.
• Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
• Bake for 20 to 25 minutes until the topping is golden and crisp.
• Serve straight from the oven.

GREEN VEGETABLE PIE

Steps:

• Gently saute onions in olive oil till soft, add green vegetables and cook till veges are tender but still a little crisp (about 10 mins).
• Meanwhile, trim one piece of pastry to fit pie plate and bake blind for approximately 15 mins at 200 degrees Celsius.
• Cool slightly.
• Beat eggs and yoghurt until creamy, add the 1/2 cup of parmesan, tamari and parsley.
• Season with salt and pepper to taste.
• Place cooked veges in pastry base.
• Pour egg mix over veges, sprinkle with extra parmesan.
• Use second sheet of pastry to create pastry lattice (brush with milk) or leave plain, as desired.
• Bake at 200 degrees Celsius for 10 mins, reduce oven to 180 degrees Celsius and bake for a further 25 minutes or until golden.
• Serve warm or cold.