Layered Vegetable Pie

Name: Layered Vegetable Pie
Ingredients: 1 sheet prepared puff pastry; 1 sheet prepared shortcrust pastry; 300 g pumpkin; 2 red peppers; 300 g ricotta cheese; 1/2 cup parmesan cheese; salt and pepper, to taste; nutmeg, to taste (optional); 1 clove garlic, crushed (optional); 2 cups spinach, cooked; 1 egg, beaten

11 ingredients

10 steps

Ingredients

1 sheet prepared puff pastry
1 sheet prepared shortcrust pastry
300 g pumpkin
2 red peppers
300 g ricotta cheese
1/2 cup parmesan cheese
salt and pepper, to taste
nutmeg, to taste (optional)
1 clove garlic, crushed (optional)
2 cups spinach, cooked
1 egg, beaten

Directions

1

Peel and slice pumpkin into even sized pieces, then cook until just tender.
2

Roast and peel the peppers, cut into large pieces.
3

Mix the ricotta with parmesan, salt, pepper and garlic.
4

Sprinkle a touch of nutmeg over the spinach (if using).
5

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.
6

Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
7

Brush the pastry edge with egg, then use the puff pastry to make a lid.
8

Pinch the two pastries together to seal& brush the top with beaten egg.
9

Make a small hole in the top to let steam escape.
10

Bake at 200C (400F) for 20 minutes or until golden.