Roast Vegetable Filo Ring Pie Recipe

Recipe By Slurrp

Roast Vegetable Filo Ring Pie is a delicious and visually stunning dish that combines roasted vegetables with a flaky filo pastry crust. The vegetables are roasted until tender and caramelized, adding a depth of flavor to the pie. The filo pastry is layered to create a ring shape, which not only looks impressive but also provides a light and crispy texture. This vegetarian pie is perfect for a family dinner or a special occasion.

4.3
15 Rating -
Rate
Vegdiet
1hr 5minstotal
25minsPrep
40minsCook
1hr 5m.total
25m.Prep
40m.Cook
Roast Vegetable Filo Ring Pie
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ingredients serve

Ingredients for Roast Vegetable Filo Ring Pie Recipe

  • as needed Assorted Vegetables
  • as required Olive Oil
  • as needed Salt
  • as per your need Pepper
  • 3/4 Sheets Of Filo Pastry
  • as per your need Melted Butter
  • as required Fresh Herbs

Directions: Roast Vegetable Filo Ring Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  • STEP 2.Toss the vegetables in olive oil, salt, and pepper, then spread them out on the prepared baking tray.
  • STEP 3.Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized.
  • STEP 4.While the vegetables are roasting, prepare the filo pastry. Lay one sheet of filo pastry on a clean surface and brush it with melted butter. Repeat this process with 5 more sheets of filo pastry, layering them on top of each other.
  • STEP 5.Place the layered filo pastry sheets in a greased round baking dish, allowing the excess pastry to hang over the edges.
  • STEP 6.Once the vegetables are roasted, transfer them to the baking dish, arranging them in a ring shape on top of the filo pastry.
  • STEP 7.Fold the excess filo pastry over the vegetables, creating a ring shape. Brush the top of the pastry with melted butter.
  • STEP 8.Bake the pie in the preheated oven for 20-25 minutes, or until the filo pastry is golden brown and crispy.
  • STEP 9.Remove the pie from the oven and let it cool for a few minutes before serving.
  • STEP 10.Serve the roast vegetable filo ring pie warm, garnished with fresh herbs if desired.

Cooking Tips

  • Feel free to use any combination of vegetables you like for this pie. Popular choices include bell peppers, zucchini, eggplant, and cherry tomatoes.
  • Make sure to brush each sheet of filo pastry with melted butter to ensure a crispy and golden crust.
  • If you want to make this pie ahead of time, you can roast the vegetables and prepare the filo pastry in advance. Assemble the pie just before baking to ensure the pastry stays crisp.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.

Storage and Serving

  • Store any leftovers of the roast vegetable filo ring pie in an airtight container in the refrigerator.
  • To reheat, place the pie in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through.
  • Serve the pie warm as a main dish or as a side dish with a salad for a complete meal.
  • Garnish with fresh herbs, such as parsley or basil, for added flavor and presentation.
Nutrition
value
70
calories per serving
3 g Fat3 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    72mg
  • Iron
    2mg
  • Vitamin A
    236mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    1mg
  • Phosphorus
    52mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp