Layered Vegetable Pie

Recipe by MrsSPheonix
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and slice pumpkin into even sized pieces, then cook until just tender.
  • Roast and peel the peppers, cut into large pieces.
  • Mix the ricotta with parmesan, salt, pepper and garlic.
  • Sprinkle a touch of nutmeg over the spinach (if using).
  • Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
  • Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
  • Brush the pastry edge with egg, then use the puff pastry to make a lid.
  • Pinch the two pastries together to seal& brush the top with beaten egg.
  • Make a small hole in the top to let steam escape.
  • Bake at 200C (400F) for 20 minutes or until golden.
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