The phyllo dough and vegetable savory pie with its crispy shell and many tasty diced vegetables is a delicious, healthy, and light one-pot dish. It’s a very simple recipe to prepare, perfect even if you have vegetarian friends over for dinner. The only thing I would suggest for this phyllo dough and vegetable savory pie is to prepare the vegetables in advance but bake the pie just before serving. Let it cool slightly and then cut it. If you let it sit too long, the phyllo dough will absorb the moisture from the vegetables and the pie will lose its characteristic crispiness.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 sheets phyllo dough
- 1 eggplant
- 1 bell pepper
- 2 zucchinis
- 2 green onions
- 3.5 oz grated Parmesan
- 2.5 oz sun-dried tomatoes in oil
- 2/3 cup tomato sauce
- 7 oz Asiago (cubed)
- to taste salt
- to taste extra virgin olive oil
- 2 leaves fresh basil
Tools
- 1 Bowl
- 1 Casserole
- 1 Baking Dish 12 x 8 inches
Steps
Wash the vegetables, dice them, and cook them separately in a pan with extra virgin olive oil (about a tablespoon for each vegetable) and a pinch of salt. When all the vegetables are ready, transfer them into a bowl, add the sun-dried tomatoes and the Asiago.
In a small bowl, collect the tomato sauce, add the basil leaves torn with your hands, and set aside.
Brush a sheet of phyllo dough with oil, sprinkle with a little oregano, overlap a second sheet and repeat the operation making four layers.
Transfer the phyllo dough into a slightly oiled 12 x 8 inches baking dish and assemble the savory pie by alternating the tomato sauce with the vegetables and Parmesan, creating a couple of layers. Finish with the Parmesan and bake in a preheated oven at 356 °F for 30 minutes.
Notes
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