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You will love this Mediterranean Vegetable Pie! Naturally gluten and grain-free, this savory pie is comforting and satisfying, bringing a sense of nostalgia and home-cooked goodness. The base is made with tender collards, packed with roasted seasoned vegetables and feta cheese, in a creamy custard-like filling and a topping of goey cheese for a hearty and delicious meal.
Here’s everything you need to know about making this wholesome, easy-to-prepare veggie pie.
What makes this pie gluten and grain-free?
This Mediterranean vegetable pie uses collard greens as the base instead of traditional grain-based pie crusts. Collards are sturdy, naturally gluten-free, and provide a nutritious alternative to conventional buttery crusts.
How do I roast vegetables for a pie filling?
To achieve perfectly roasted vegetables for a pie, make sure they are evenly chopped into small pieces and spread out on a baking sheet. Drizzle with olive oil and season well before roasting in a preheated oven until they are tender and slightly caramelized.
Is this pie suitable for a main course or a side dish?
This vegetable pie is versatile and can be served for breakfast or brunch, as main course, or a side dish. Pair it with a fresh salad or a slice ofGluten-Free French crusty bread smeared with herb or garlic butter for a complete meal.
Can I customize the vegetables in the pie?
Absolutely! While this recipe calls for potatoes, bell peppers, red onions, and tomatoes, you can easily swap or add other vegetables you enjoy, such as zucchini, asparagus, sweet ppotato, eggplant, corn, broccoli, or mushrooms.
Tips for Making the Perfect Mediterranean Vegetable Pie
Roast Your Vegetables
Roasting the vegetables before adding them to the pie intensifies their flavors and brings out their natural sweetness. Make sure to spread them out in a single layer on the baking sheet to ensure even roasting.
Use High-Quality Cheese
Opt for good-quality feta and melting cheese. Feta adds a tangy, salty flavor, while the melting cheese provides a creamy, gooey texture that binds the pie together beautifully.
Use Good Melting Cheese
You’ll want a cheese that melts well to bind the ingredients together and create a creamy consistency throughout the pie.
Mozzarella: Mozzarella melts beautifully, creating a gooey and stretchy texture that is perfect for pies. Its mild flavor won’t overpower the other ingredients, making it a versatile choice.
Gruyère: Gruyère offers a rich, nutty flavor that complements the roasted vegetables and feta. It melts smoothly and adds a luxurious creaminess to the pie.
Fontina: Fontina has a slightly sharp and earthy taste, enhancing the overall flavor of the pie. Its excellent melting properties ensure a consistent, creamy texture.
Blanch the Collards
Collard greens can be tough, so it’s a good idea to blanch them briefly before using them as the pie base. This step ensures they are tender and pliable, making it easier to form the crust.
Season Generously
Don’t be shy with spices. Season the vegetable mixture well with your favorite spices. Consider using classic Mediterranean spices such as oregano, thyme, and a touch of rosemary to complement the feta cheese and roasted vegetables.
Serving Suggestions
As a Standalone Dish
Serve the Mediterranean vegetable pie warm, straight from the oven. Its rich, cheesy filling and robust vegetable flavors make it a satisfying standalone dish. Garnish with a sprinkle of fresh herbs like parsley or dill for an extra touch of freshness.
Why not enjoy this pie for breakfast or brunch? The combination of eggs and cheese makes it a protein-packed start to the day. Serve with a side of fruit or some yogurt for a complete morning meal.
Mediterranean vegetable pie is a versatile, naturally gluten and grain-free dish that’s perfect for any meal. With roasted seasoned vegetables, creamy cheese, and a tender collard green base, it’s a delicious and satisfying vegetarian meal packed with protein and wholesome goodness.
Spread the veggies out in a single layer on a baking sheet lined with parchment paper to ensure even roasting. Generously sprinkle with seasoning and drizzle with olive oil. Bake for about 15 minutes or until the potatoes are tender.
3.
Meanwhile, blanch the collard leaves in boiling water for about 1 minute. Drain and dry on a clean kitchen towel.
4.
Reduce the oven temperature to 350°F.
5.
Brush a 9 1/2-inch pie dish with olive oil, and line the dish with collard greens, allowing the leaves to overhang the sides. Set aside.
6.
Once the veggies are tender, pour them in an even layer into the prepared pie dish. Crumble the feta cheese over the warm veggies.
7.
In a medium bowl, whisk the eggs, cream, salt, and pepper until just combined. Pour the mixture evenly over the veggies, and top with shredded cheese. Brush the overhanging collards with olive oil.
8.
Bake for 45 minutes. Rest the pie for 20 minutes before slicing.
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Ashley
Made this pie for dinner, I used asparagus instead of tomatoes and served it with bechamel sauce. My family loved it!!!!!
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