A slice of delicious, savory Vegetable Pie is the perfect addition to any fall or winter meal, and it’s so easy to make!
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The holidays are right around the corner, and I can’t stop thinking about all the delicious food I’m going to eat.
And one dish I’ve been eating on serious rotation lately is this Vegetable Pie! It’s full of tasty veggies and the crispy crust is irresistible.
I like making this Veggie Pie at any time of year, but it’s especially perfect with the holidays approaching … it looks fancy, tastes amazing, and no has to know how easy it is to make!
Ready to get cooking? Then keep reading for all the delicious details.
Vegetable Pie
You are going to love this mixed Vegetable Pie!
It features a crispy phyllo crust, and it’s packed with fresh, delicious veggies. I actually created two slightly different filling ideas, so you can choose your fave … or use whatever vegetables you’d like.
This tasty pie is perfect for a relaxed weekend meal, or you can serve it as a vegetarian entree for a special occasion, like Thanksgiving or Christmas. It’s sure to be a hit with everyone at the table, vegetarian or not.
If you do plan to serve this vegetarian Vegetable Pie for a big meal, you can save time by cooking the veggies the day before. Then on the big day, mix the veggies with the eggs and cheese, prepare the phyllo crust, and bake the pie. Easy peasy!
Vegetarian Pie Ingredients
Want to know what I really love about this savory Vegetable Pie recipe? It uses simple ingredients found in any store and elevates them way beyond basic!
Here’s what you’ll need:
- Phyllo Dough
- Unsalted Butter
- Extra Virgin Olive Oil
- Filling Option #1: Kale, Garlic, Mushrooms, Grape Tomatoes, and Shallots
- Filling Option #2: Kale, Garlic, Butternut Squash, Onions, Mushrooms, and Grape Tomatoes
- Eggs
- Sharp White Cheddar
- Salt (I prefer Kosher salt.)
- Fresh Cracked Pepper
The phyllo dough makes this recipe fancy enough for a special meal, but it’s surprisingly easy to work with. You will need 20 sheets of phyllo for this recipe, which is half of a one-pound package … use the rest to make these Creamy Mushroom Strudels (yum!).
This recipe features two filling ideas. I tried both and couldn’t decide which was my fave, so I’m offering you both options. They’re fairly similar, but one has butternut squash, which feels particularly festive at this time of year. You could also experiment with different veggies … the recipe is flexible. Just keep the quantities the same.
The filling for this Vegetarian Phyllo Pie is held together with a combination of eggs and sharp cheddar cheese. Feel free to try other types of cheese, like gruyere, swiss, or even something crumbly like feta or goat.
You’ll also need two large baking sheets (I have this set and love it) for roasting the veggies, a large skillet with lid for cooking the kale, and a cast iron skillet (or a large pie pan) for baking the pie.
Two Veggie Pies with two different fillings!
How to Make Vegetable Pie
Are you ready to get started?
This recipe involves a few steps, but each one is easy to follow. I’m going to walk you through it step-by-step!
Making the Vegetarian Pie Filling
The first thing you need to do is roast the vegetables for the pie filling. Get started by placing the veggies on a baking sheet, then drizzling them with olive oil and seasoning them to taste with salt and pepper.
Mix everything together (I like to use my hands for this), then roast the vegetables for 20 minutes. Flip the veggies, then continue roasting until they’re tender and browned. It should take about 5 to 10 minutes more for the tomatoes and mushrooms, and up to 20 minutes more for the butternut squash.
Tip: use two separate baking sheets when roasting the veggies … that way the vegetables will have room to spread out and cook more evenly.
Roasting mushrooms, tomatoes, and shallots for filling option #1.
Roasting butternut squash, onions, tomatoes, and mushrooms for filling option #2.
Once the veggies start roasting, you’ll begin working on the kale.
Heat a little olive oil in a large skillet over medium heat. Once it’s hot, add the garlic and cook it just until it becomes fragrant, stirring constantly. This should only take about 30 seconds or so … you don’t want the garlic to brown.
Add the kale to the pan and toss it quickly with the garlic. A pair of tongs is ideal for this!
After you’ve mixed the kale and garlic together, add a couple tablespoons of water, then cover the pan. Cook the kale, stirring occasionally, until it’s wilted and tender (about 5 to 10 minutes). Remove it from the heat, then season the kale to taste with salt.
Tip: the water should be evaporated when the kale is done. If it isn’t, remove the lid from the pan and continue cooking the water evaporates.
To finish the filling, mix the kale and roasted veggies together. Give them a taste and adjust the seasoning with additional salt and pepper, if needed.
Add the eggs and the shredded cheddar to the vegetables, then toss everything together. (If the pan you’ve used to cook the kale has cooled off, you can do this right in the pan. Otherwise, transfer the veggies to a bowl first.)
Set this mixture aside while you work on the phyllo dough.
Preparing the Phyllo Dough
Grab your cast iron skillet and lightly brush it with oil. My skillet has a 10.5-inch diameter, but any pan between 10 and 12-inches should work.
Remove your phyllo dough from the refrigerator and unroll it on a cutting board (or clean counter). Place one sheet of phyllo in your pan, then immediately cover the unused phyllo with a towel. Brush the dough in the skillet lightly with butter using a pastry brush.
Keep adding additional sheets of phyllo to the skillet, brushing with butter in between layers, until you’ve used all the dough. Make sure to rotate the phyllo sheets as you add them to the pan (picture yourself working your way around a clock), so the whole skillet is covered evenly with dough.
Tip: I prefer to use a cast iron pan for this recipe, because it makes the crust really crisp. If you don’t have one though, you can use a deep dish pie pan instead.
Assembling and Baking the Pie
After you’ve placed the last phyllo sheet to the pan, spread the filling over the dough. Then, fold the excess phyllo over the filling, overlapping it to fit in the pan.
My phyllo dried out and crumbled a bit as I folded it over the filling … that’s what happens when you stop to take photos! But don’t worry, even if this happens to you, your pie will still taste and look amazing.
Brush the phyllo crust with the remaining butter, then bake the pie until the phyllo dough is crisp and turns a deep golden brown … about 30 minutes.
And that’s all there is to it. Your Veggie Pie is ready to eat.
Doesn’t that finished pie looked delicious? I love how easy this recipe is to make, yet it looks so impressive … and of course, it tastes amazing, too!
This recipe is perfect for a weekend meal (or a weeknight if you have a little more time), but I really love serving it to guests. The phyllo crust makes it seem super impressive.
Serve this veg pie in the skillet for a more rustic meal. Or for a fancier dinner, carefully remove the pie from the skillet and transfer it to a platter.
Tips for Working with Phyllo Dough
Have you ever used phyllo dough? It’s the secret to this savory pie’s crispy crust.
Phyllo (also called filo or fillo) is a super thin unleavened dough that’s used for making pastries. You’ll often see it used in Middle Eastern and Balkan cooking, and you may have tried it in dishes such as spanakopita, baklava, or borek.
This dough can be a little intimidating if you’ve never worked with it before, but it doesn’t have to be. Try these simple tricks, and you’ll find that working with phyllo is actually pretty easy:
- Phyllo dough is usually purchased frozen. Make sure to thaw the dough overnight in your refrigerator before using (or according the package directions).
- Prepare your filling completely before unwrapping the dough. This will prevent the phyllo from drying out.
- As you work, keep any unused phyllo dough covered at all times.
- Brush the phyllo lightly with butter in between sheets of dough. The butter adds a little moisture (and flavor) to the dough and helps the finished pie crust get crispy.
- Don’t worry if you get a few rips and tears, or if a couple sheets of phyllo stick together. Your pie will still turn out, and no one will notice these flaws except for you.
- Work as fast as possible!
What to Serve with this Roasted Vegetable Pie
This mixed Vegetable Pie is easy enough to serve for any meal, but I especially love it for special occasions, like Thanksgiving or Christmas.
Here’s a special vegetarian meal plan I created to inspire your holiday feast:
- Baked Ricotta – this crave-worthy dip is the perfect start to any meal, and it’s so easy to prepare!
- Garlic Mashed Potatoes – these yummy potatoes are the BEST. Serve them drizzled with melted butter or kick things up a notch with my fave Mushroom Gravy.
- Mushroom Stuffing – no holiday meal is complete without an awesome dressing recipe, and this one will earn you rave reviews.
- Cranberry Orange Sauce – so simple to make and a must have recipe for any festive holiday dinner.
- Vegetable Pie – you’re here!
- No Bake Pumpkin Cheesecake – you and your guests are going to love this decadent, easy twist on the classic pumpkin pie!
Looking for similar recipes?
Then, you’ll love my Shepherd’s Pie, Mushroom, Kale, and Cheddar Quiche, and Veggie Pot Pie, too.
Vegetable Pie
Ingredients
For Roasted Vegetables:
- 2 1/2 tablespoons extra virgin olive oil, divided
- 1 pound mushrooms, sliced
- 1 pint grape tomatoes
- 4 large shallots, chopped
For Kale:
- 2 teaspoons extra virgin olive oil
- 4 garlic cloves, minced
- 8 cups chopped kale (about 2 medium bunches)
For Pie:
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese (4-ounces)
- 20 sheets
phyllo dough defrosted (half a 1-pound package) - 5 tablespoons unsalted butter, melted
- salt
- pepper
Instructions
- Remove phyllo dough from freezer and defrost in refrigerator overnight.
- Preheat oven to 425 degrees.
Prepare Roasted Vegetables:
- Place mushrooms on a large baking sheet, then drizzle with 1 1/2 tablespoons olive oil. Season with salt and pepper to taste, then mix well.
- On a separate baking sheet, combine tomatoes and shallots. Drizzle with 1 tablespoon olive oil, then mix well.
- Place vegetable in oven and roast for 20 minutes. Flip veggies, then roast for 5 to 10 minutes more, or until veggies are tender and browned.
- Remove veggies from oven, then set aside.
- Reduce oven heat to 375 degrees.
Prepare Kale:
- While vegetables are roasting, warm 2 teaspoons olive oil in a large skillet over medium.
- Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Mix kale with garlic, then add 2 tablespoons water to pan. Cover and cook, stirring occasionally, until kale is wilted and tender (about 5 to 10 minutes). Remove from heat and season with salt. Set aside.
Prepare Pie:
- Mix kale and roasted vegetables together, then season to taste with salt and pepper.
- Stir eggs and cheddar into vegetables. Set aside.
- Lightly oil a cast iron skillet or pie pan. Add one sheet of phyllo dough to pan, then brush dough lightly with butter.
- Add another sheet of dough to pan, rotating it to cover pan. Brush with butter. Continue adding phyllo sheets to pan and brushing with butter until all dough has been used. (Keep unused dough covered with a towel as you work.)
- Spread filling in pan, then wrap dough around filling. Brush dough with remaining butter.
- Bake pie until it's hot and phyllo dough is a deep golden brown (about 30 minutes).
- Cut pie into slices and serve immediately. Enjoy!
Notes
- 2 tablespoons extra virgin olive oil
- 3 cups chopped butternut squash
- 1 large onion, chopped
- 1 pint grape tomatoes
- 8 ounces mushrooms, sliced
- 6 cups chopped kale (2 small bunches)
Nutrition
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