A slice of delicious, savory Vegetable Pie is the perfect addition to any fall or winter meal, and it's so easy to make! It's perfect for the holidays or anytime of year!
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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 Savory 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 enough for Thanksgiving or Christmas, 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.
About the Recipe
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 recipe 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 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!
This recipe uses simple ingredients found in any store and elevates them way beyond basic! Here's what you'll need:
- Crust - This pie's crispy crust is made with Phyllo Dough (you might also see it spelled Filo). The special dough makes the 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. Make two pies, or use the rest to make these scrumptious Creamy Mushroom Strudels.
- Butter - You'll brush to layers of dough with butter for flavor and to make them super crisp.
- Vegetables - This recipe features two filling options: one made with Kale, Garlic, Mushrooms, Grape Tomatoes, and Shallots; and the other made with Kale, Garlic, Butternut Squash, Onions, Mushrooms, and Grape Tomatoes. I couldn't decide which one I liked best, so try both, then let me know your fave!
- Other Ingredients - The filling for this 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
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.
How to Make the Vegetable Pie
Are you ready to get started? This recipe involves a few steps, but each one is easy to follow. You'll find a detailed recipe card below, but here's an overview of the steps:
Prepare the Filling
- Roast the vegetables. Place the veggies on a baking sheet, then drizzle them with olive oil and sprinkle with salt and pepper to taste. Mix everything together (I like to use my hands for this), then roast the vegetables, flipping halfway through.
- Sauté the kale. Heat a little olive oil in a large skillet, then add the garlic and cook it just until it becomes fragrant (about 30 seconds or so). Mix in the kale (a pair of tongs is ideal for this!), then add a couple tablespoons of water, then cover the pan. Cook the kale until it's wilted and tender. Remove the pan from the heat, then season the kale to taste with salt.
- Stir in the remaining ingredients. Mix the kale and roasted veggies together, then season 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 the filling aside while you work on the phyllo dough.
Tip: Use two separate baking sheets when roasting the veggies ... that way the vegetables will have room to spread out and cook more evenly.
Assemble + Bake the Pie
- Prepare your pan. Grab your cast iron skillet (or a large pie pan / round baking dish) and lightly brush it with oil. (My skillet has a 10.5-inch diameter, but any pan between 10 and 12-inches will work.)
- Prep phyllo dough. Remove the phyllo from your refrigerator and unroll it on a cutting board (or clean counter). Cover with a clean kitchen towel to keep it from drying out.
- Layer phyllo in pan. 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. Add the remaining sheets of dough to the skillet, brushing with butter in between each layer. 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.
- Add the filling. Spread the filling over the dough. Then, fold the excess phyllo over the filling, overlapping it to fit in the pan.
- Bake. Brush the crust with the remaining butter, then bake the pie until the phyllo dough is crisp and turns a deep golden brown. It should take about 30 minutes.
And that's all there is to it. Your beautiful Savory Veggie Pie is ready to eat. Doesn't it look delicious? I love how easy this recipe is to make, yet it looks so impressive ... and of course, it tastes amazing, too!
Tip: Phyllo dries out super fast, so work as quickly as possible when layering the sheets 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 look and taste amazing.
Tips for Working with Phyllo Dough
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 feel a little intimidating to work with if you've never used it before, but it doesn't have to be. Try these simple tricks, and you’ll find that it's actually pretty easy:
- Thaw overnight before using. Phyllo dough is typically purchased frozen. Make sure to thaw the dough overnight in your refrigerator before using (or according the package directions).
- Prep your other ingredients before unwrapping the dough. Because phyllo dries out so quickly, don't unwrap it until you're ready to use it.
- As you work, keep any unused phyllo dough covered at all times.
- Brush the dough lightly with butter between layers. The butter adds a little moisture (and flavor) to the dough and helps the finished pie crust get crispy.
- Try not to be a perfectionist. 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!
Serve this Veg Pie right in the pan for a more rustic meal. Or for a fancier dinner, carefully remove it from the skillet and transfer it to a platter before cutting.
Keep things simple and pair it with a simple Garden Salad, or serve it with my special vegetarian holiday menu:
- 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 would be complete without an awesome dressing recipe, and this one will earn you rave reviews.
- Cranberry Orange Sauce – This classic sauce is so simple to make, and it's a must have recipe for any festive holiday dinner.
- No Bake Pumpkin Cheesecake – You and your guests are going to love this decadent, easy twist on the classic pumpkin pie!
Looking for more special vegetarian main dishes? You'll love these recipes, too:
- Roasted Vegetable Tart
- Vegetable Wellington
- Mushroom Wellington
- Stuffed Acorn Squash
- Shepherd's Pie
- Mushroom, Kale, and Cheddar Quiche
- Veggie Pot Pie
- Sweet Potato Shepherd's Pie
For Roasted Vegetables:
- 2 ½ tablespoons extra virgin olive oil, divided
- 1 pound mushrooms, sliced
- 1 pint grape tomatoes
- 4 large shallots, chopped
- 2 teaspoons extra virgin olive oil
- 4 garlic cloves, minced
- 8 cups chopped kale (about 2 medium bunches)
- 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 ½ 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.
- While vegetables are roasting, add 2 teaspoons olive oil to a large skillet over medium heat.
- Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Mix kale with garlic, then add 2 tablespoons water to pan. Cover pan and cook, stirring occasionally, until kale is wilted and tender (about 5 to 10 minutes). Remove from heat and season with salt. Set aside.
- Combine kale and roasted vegetables, then season to taste with salt and pepper.
- Stir eggs and cheddar into vegetables. Set aside.
Assemble and Bake Pie:
- Lightly oil a cast iron skillet or large 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 over dough, then wrap excess 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!
- 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)