Mediterranean Vegetable Pie In A Potato Crust Recipe

This wonderfully delicious gluten free vegetable pie is made with eight healthy vegetables and is also grain-free.  This healthy vegetable pie is flavoured with Italian spiced sauce and ricotta cheese. The vegetables are baked in a thin layer potato crust adding crispy texture without using flour. This is an easy dinner recipe with many health benefits making this a great weeknight meal



1 tbsp. plus 1 tsp. extra virgin olive oil, divided
1 medium size onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp. of each, paprika, oregano, basil and 1 bay leaf
1 x 14 oz. can of crushed pure organic tomatoes (no additives)
2 new potatoes leaving skin on, scrubbed and thinly sliced into circles
1 tsp. sea salt and freshly ground black pepper to taste, divided
2 cups soft ricotta cheese
1 large egg, whisked
1 medium size organic Japanese eggplant, 1 medium size organic zucchini, ½ organic yellow pepper, all thinly sliced into circles
1 portobello mushroom, cut to about ¼ inch thick slices
1 cup organic baby spinach


Preheat oven to 400 F
THE SAUCE; In a large saucepan sauté onions in olive oil until soft. Add garlic and spices and cook until fragrant. Add tomatoes and simmer on low heat for 15 minutes, remove bay leaf and season with salt and pepper
For the potato crust ~ place potatoes in a pie dish and add one teaspoon of olive oil, salt, and pepper, toss and arrange in the dish like a crust. Bake at 400 F for 15 minutes, remove from oven but leave the oven at 400 F
To construct, combine ricotta cheese, egg, sauce, eggplant, zucchini and yellow peppers in a large bowl. Add half the vegetable mix over the potatoes, then layer with spinach and arrange portobello mushrooms on the edges of the pie dish. Then layer with balance of vegetable mix and bake for 35 minutes
Cool for 15 minutes before serving. The pie will keep up to three days when refrigerated. Reheat before serving

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