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Vegetarian Pie
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Vegetarian Pie
Category
Vegetables
Prep Time
20 minutes
Cook Time
75 minutes
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Ingredients
- 2 bell peppers, deseeded and roughly chopped
- 2 medium-sized sweet potatoes, cut into 1/2" pieces
- 1 red onion, finely chopped
- 2 zucchini, roughly chopped
- 2 tablespoons Fustini's Tuscan Herb olive oil, plus extra for greasing and brushing
- 1/2 cup mushrooms, roughly chopped
- 1 cup cooked lentils
- 3 tablespoons Bruschetta spread
- a small handful of fresh parsley or oregano, roughly chopped
- 5 filo pastry sheets, each measuring about 12" square
Ingredients
Directions
- Heat the oven to 400°,F. Grease an 8" springform pan with olive oil.
- Put the peppers, sweet potato, onion, and zucchini in a large roasting tin. Toss through the olive oil and season well. Roast the vegetables in the oven for 15 mins, turning them to coat. Add the mushrooms and cook for 15 mins more. Set aside to cool completely.
- Combine the rinsed lentils, tapenade, and parsley or oregano. Check the seasoning and gently mix it with the roasted vegetables.
- Brush one side of each sheet of filo pastry with olive oil then arrange, oil-side down, in the springform tin, leaving no gaps at the base or sides (let the excess filo hang over the edges).
- Spoon the vegetable filling into the pastry and press down firmly to level. Cover the filling with the overhanging pastry, scrunching it up. Bake the pie in the oven for 20 mins, then unclip and remove the metal rim. Bake for 10-15 mins more, until deep golden.
Recipe Note
A great recipe to use up left over vegetables. Substitute your favorite herb-infused or heat-infused olive oil.