- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 244.37 (Kcal)
- Carbohydrates 14.21 (g) of which sugars 1.32 (g)
- Proteins 10.18 (g)
- Fat 15.79 (g) of which saturated 4.93 (g)of which unsaturated 2.54 (g)
- Fibers 1.31 (g)
- Sodium 174.02 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
-If there are leftovers, the vegetable savory pie can be eaten the next day as well. Keep it well covered in the fridge and, when you are ready to eat it, heat it for a few minutes in the oven at 212°F. It can be stored for up to a couple of days.
– Since it contains both ricotta and vegetables, I do not recommend freezing it. The texture, once defrosted, may not be the best.
– If you decide to use frozen vegetables, the procedure does not change: you will need to put them in the pan and cook them while still frozen, so without defrosting them first.
– I have offered you this savory pie in a vegetarian version, but if you want to enrich it, you can also add diced cooked ham, bacon, or speck to the filling.
