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Roast vegetable & fetta pie
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Prep Time:
80 minutes
Cook Time:
35 minutes
Total Time:
115 minutes
Ingredients:
  • 1 x 400g sheet shortcrust or wholemeal pastry, defrosted
  • 750.00 ml cooked, roasted vegetables
  • 3 roma tomatoes, quartered
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) olive oil
  • 2 tsp chopped fresh rosemary
  • 125g fetta, cubed
  • 40.00 ml grated parmesan
  • Green salad, to serve
Instructions:
  • Preheat your oven to 180°C and lightly grease a 23cm pie plate.
  • Place the pastry into the pie dish, cover with baking paper and fill with rice to blind-bake for 10 minutes. Afterward, remove the paper and rice and bake for an additional five minutes.
  • Coat vegetables in garlic, oil, and rosemary, then transfer to the pastry case. Top with feta and sprinkle with Parmesan. Bake for 20 minutes. Enjoy with a fresh green salad.

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