Dinner Recipes

Ricotta & Vegetable Pie

September 11, 2011

Once a week I get a delivery of organic fruit and vegetables to my door from Victoria Organic Delivery. If I have any vegetables left over from the week before, then occasionally I cook it up to make this pie.

It usually has 6-7 different types of vegetables and I use a little feta as well as ricotta for a fuller flavour. This started off originally as a spinach and ricotta pie but I can’t help myself and slowly I’ve added more and more vegetables to the recipe as time goes by. I suppose my  kids are quite used to it now,  bless them and they really love  this dinner so its win win.

I use a basic puff pastry for this and as its not something I use that often, I don’t think it’s that bad. Sure, it would be ideal to find a wholemeal version or make my own but that’s not really possible most of the time and I like to think of this dish as a quick, no brainer meal.

Remember any combination of vegetables will do. Just be sure to use the basic ricotta/feta/spinach ratio and replace similar quantities of the other ingredients with what you have available in vegetables.



Ingredients: (serves 4-6)

  • 2 sheets of puff pastry
  •  450g ricotta cheese
  • 150g feta
  • 1 spanish onion, diced
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon olive oil
  • juice of 1/2 lemon and rind
  • 1/2 green capsicum, diced
  • 2-3 cups silverbeet &/or spinach
  • 5-6 button mushrooms, sliced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 carrot, grated
  • 1 tablespoon sesame seeds
  • sea salt & pepper

  • Remove puff pastry sheets from freezer and allow to thaw. 
  • Preheat oven at 200C
  • Place onions in fry pan with olive oil and cook for a few minutes before adding garlic. I then throw in the peas and corn only because they are still frozen and I want to get the process moving. Once they are cooked add the remaining vegetables and the lemon juice minus the carrots. It should take long to cook and it just needs a little stir fry. Try to retain the colour and firmness.
  • When ready take off stove and  stir in the cheeses and salt & pepper.
  • Add the grated carrot at this point and stir in. Lightly grease a 18 x 30cm tray ( or something similar) and place the two sheets like shown below:
  • I like to pop the tray with the sheets in the oven for 5 minutes to help the base cook a little before I put in the ricotta/veg mix. Be careful though because if it cooks too much it harder to work with.
  • Place the mixture in the tray and cover with overlapping sheets.
  • Lightly brush top with some milk or olive oil and sprinkle with sesame seeds.
  • Place in oven for 30 minutes or so until golden brown.
  • You would think that I have enough vegetable in this dish but I top it off by serving it with a salad. It helps to keep the dish fresh.
The serve size is important here so don’t overdo it or you’ll feel too full. Keep it light and enjoy!

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