Tasty, crunchy, and delicious VEGETARIAN PHYLLO DOUGH PIE, a beautiful savory pie that’s colorful and appetizing, made with seasonal vegetables such as eggplants, peppers, zucchinis, and smoked scamorza cheese to make it even more delectable!
I love making savory pies with phyllo dough because they come out light and super crunchy. This time, I made it in a pinwheel shape with a delicious filling of vegetables and cheese. It’s great to eat hot with melting cheese but also cold, because the beauty of phyllo dough is that it remains light and crunchy even once cooked and cooled.
Making the vegetarian phyllo dough pie is simple and quick; you just need to sauté the vegetables and then assemble the pie in a baking pan. The ingredients are few and simple, I used eggplants and peppers bought at the MD supermarket in my area.
The beauty of this savory pie with vegetables is that you can prepare it all year round, now with eggplants and peppers, later with other seasonal vegetables.
Now follow me in the recipe as we prepare this delicious vegetarian savory pie together!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 9-inch pan
- Cuisine: Italian
Ingredients
- 1 roll phyllo dough
- 1 zucchini
- 1 eggplant (small)
- Half yellow bell pepper
- Half red bell pepper
- to taste fresh basil
- to taste extra virgin olive oil
- to taste salt
- 5.3 oz smoked scamorza cheese
- to taste vegetable oil
Steps
To prepare this savory pie, start with the vegetables: wash and dry them all, then cut them into cubes of equal size.
In a large pan, cook the vegetables with oil, salt, and basil for about ten minutes. They should cook but remain nice and crunchy.
Also cut the scamorza cheese into cubes.
Unroll the phyllo dough, and with a kitchen brush, oil one sheet at a time with vegetable oil. As you oil each sheet, fold it into a fan shape and place it in a baking pan on a sheet of parchment paper.
You need to arrange the folded strips of dough to create a pinwheel shape.
Spread the strips to fill the base with the vegetables and scamorza cheese, distributing the filling evenly over the entire base.
Bake the savory pie in a preheated convection oven at 356°F for about 25 minutes, or in an air fryer at 338°F for about 20 minutes.
Once cooked, let it cool for 5 minutes before serving at the table.
