Mediterranean roasted vegetable pot pie

This is a recipe I developed myself – all my favourite Mediterranean vegetables, loads of garlic, lots of oregano and the tangy bite of feta, all wrapped up in phyllo pastry. I’m thrilled to share this recipe with you!

mediterranean pot pie

Ingredients

10 sheets phyllo
olive oil for brushing and cooking
2 medium eggplants (aubergines), halved lengthwise and sliced
2 medium zucchini (courgettes), sliced
2 red/yellow capsicums (bell peppers), halved and sliced
1 large onion, quartered and sliced
2 cloves garlic, finely chopped
125g (4 1/2oz) spinach, roughly torn
2 tbsp fresh oregano, minced
2 tbsp flat-leaf parsley, minced
300g (10 1/2oz) feta, crumbled
15 kalamata olives, pitted and torn into pieces
45g (3 tbsp) butter
2 cloves garlic, crushed
40g (1/3 cup) flour
500 ml (1 pint) milk
pinch nutmeg
salt and pepper

Directions

Preheat oven to 230°C (450°F) and oil a large baking tray. Remove phyllo from freezer to thaw, if frozen.

Put eggplant, zucchini and capsicum on baking tray and drizzle with a little oil, toss to coat and spread out evenly. Roast until tender and starting to brown, tossing once or twice, about 45 minutes. Set aside on plenty of paper towel to drain – otherwise the filling could be a bit wet.

Preheat oven to 180°C (360°F) and oil a baking dish.

Heat a splash of olive oil in a skillet and sauté the onion until translucent, then add chopped garlic and cook another couple of minutes until fragrant but not browned.

Add spinach by handfuls and sauté until wilted.

Add oregano, parsley and olives and stir over low heat for a few more minutes.

Toss skillet contents together with feta, eggplant, zucchini and capsicum and set aside.

Melt butter over medium heat in a medium saucepan. Add crushed garlic and cook until fragrant but not browned, about 2 minutes.

Sprinkle flour over the butter and whisk together.

Add milk gradually, whisking constantly, until hot. Add nutmeg, a pinch of salt and a few grinds of pepper. Whisk until thickened, about a minute.

Remove from heat and set aside.

Line the pie dish with the phyllo, brushing each sheet with olive oil. You will need plenty of overhang to cover the top, so stagger the sheets if necessary.

Spread the vegetables evenly in the dish then pour the sauce over them.

Fold the phyllo up over the filling, brushing with oil to seal, then brush with oil all over the top.

Bake for 45 – 50 minutes, until golden.

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16 Responses to Mediterranean roasted vegetable pot pie

  1. G’day Rachel! Your Mediterranean pie looks so healthy, true!
    I am personally glad to have you back and congrats on completing this month’s challenge; thank you for always inspiring me too!
    Cheers! Joanne

  2. I love eggplant and I think it would be amazing with all these vegetables!
    You did a wonderful job on this challenge Rachel

  3. zazacook says:

    Wow! What a beautiful Mediterranean Pot Pie! Delicious!!!
    I love your photo 🙂

  4. Looks delicious and I love combination of vegetables you used and phyllo pastry

  5. myninjanaan says:

    I think the phyllo truly makes this mediterranean!

  6. Rebecca says:

    I need to try that with the phyllo!

  7. Now this is my kind of pie 🙂 So many tasty ingredients and that creamy sauce all wrapped in crunchy fillo – what a treat!

  8. This sounds so good with all those roasted veggies and creamy sauce. I have a box of phyllo in the freezer waiting for something like this… You know, I don’t think I’ve ever actually cooked an eggplant!

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