Vegetable Pie

4 Nov

Sometimes I get a little carried away at Iovine Brothers.  They have an incredible selection of produce at very fair prices.  That kind of situation means that I often come home with enough vegetables for 4 families.  This is the dish that takes all of those vegetables that are just on the other side of perfect and makes them one, big, beautiful thing.  Use what ever vegetables you have on hand. This pie is great as the main event with a salad or some soup.  It also makes a beautiful side dish and would be great with grilled lamb or pan-seared fish.

Vegetable Phyllo Pie

10 sheets store-bought phyllo dough, defrosted

1 large yellow onion, sliced

1 sweet red pepper, sliced into strips

1 small eggplant, sliced into rounds

1 medium zucchini, sliced into rounds

5 oz spinach, rinsed, woody stems removed and chopped

1 tomato, sliced into rounds

2 garlic cloves minced

1 lemon, zest and juice

Olive oil

Salt & Pepper

Pre-heat oven to 350°.  In a large skillet, over medium heat, sauté all of the vegetables with olive oil, in batches, one vegetable at a time, until tender and golden brown.  While they are cooking season each batch of vegetables with salt and pepper.  Set aside. Combine the minced garlic, lemon juice and lemon zest. Pour over the vegetables.

Brush the inside of a pie plate with olive oil.  Layer sheets of phyllo dough in the dish leaving the edges hanging over the side of the dish. Use enough phyllo so that the surface of the dish is covered, 3 sheets deep.  Layer the vegetables in the dish.   Fold the ends of the phyllo dough back onto the top of the pie, creating a crust.  Bake until the pastry is browned, about 30 minutes.  Enjoy!

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2 Responses to “Vegetable Pie”

  1. cookingcollegechick November 4, 2011 at 1:01 pm #

    This looks so good. I love the idea!

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