Savoury Spring Vegetable Pie Recipe: A Quick, Light, and Easy Meal

Looking for a delicious and easy meal to enjoy this spring?

Look no further!

Our savoury spring vegetable pie recipe is just what you need.

It’s packed with fresh veggies and wrapped in a flaky, golden crust.

Perfect for a light lunch or dinner, this recipe will surely become a family favourite.

So gather your ingredients, and let’s get cooking!

Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: 6 servings

Ingredients:

• 2 cups mixed spring vegetables (e.g., asparagus, peas, carrots, leeks)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 cup crumbled feta cheese
• 1/2 cup grated parmesan cheese
• 1 cup ricotta cheese
• 1 egg, beaten
• Salt and pepper, to taste
• 1 package (2 sheets) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add mixed spring vegetables to the skillet and cook for 5-7 minutes, until tender. Stir in chopped parsley and dill, and season with salt and pepper. Remove from heat and let cool.
4. In a medium bowl, combine crumbled feta, grated parmesan, ricotta cheese, and beaten egg. Stir in cooled vegetable mixture.
5. Roll out one sheet of puff pastry on a lightly floured surface. Transfer it to the prepared baking sheet. Spoon the vegetable and cheese mixture onto the center of the pastry, leaving a 1-inch border around the edges.
6. Roll out the second sheet of puff pastry and place it on top of the filling. Press the edges together to seal, and trim any excess pastry with a sharp knife. Crimp the edges with a fork.
7. Brush the top of the pie with beaten egg for an egg wash. Make a few small slits in the top of the pastry to allow steam to escape during baking.
8. Bake for 35-40 minutes, or until the pastry is golden brown and puffed. Let the pie cool for 5 minutes before slicing and serving.

Tips and Tricks:

• Feel free to swap out any of the vegetables for your favourite springtime picks, or even add some cooked, diced chicken for a heartier meal.
• To make this recipe vegetarian, simply replace the feta and parmesan cheese with a vegetarian-friendly alternative.

Nutritional Information:

Substitution Options:

• For a gluten-free option, try using a gluten-free pastry or crust.
• If you’re not a fan of feta, try using goat cheese or another crumbly cheese in its place.

Wine or Beverage Pairings:

A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, would pair beautifully with the light, fresh flavours of thisspring vegetable pie. Alternatively, a refreshing sparkling water with a splash of lemon or lime would also complement the dish.