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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
Cheese and veg pie, really cheap and don't need too many ingredients. This pie is also ideal for those on a vegetarian diet.
38 people made this
- 1 medium head broccoli, cut into florets
- 1 medium cauliflower, cut into florets
- 8 to 10 Brussels sprouts, trimmed (optional)
- 3 carrots, peeled and sliced
- 40g butter
- 1 tablespoon cornflour
- 400ml whole milk
- 300g cheese of your choice, grated
- 2 large potatoes, peeled and sliced thinly into rounds
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat the oven to 200 C / Gas 6.
- Bring a saucepan of water to the boil over a high heat. Add the broccoli, cauliflower, sprouts and carrots. Cook for 6 to 8 minutes until just tender. Drain and transfer to an ovenproof baking dish.
- Meanwhile, in a saucepan over a medium heat melt the butter then add the cornflour. Remove from the heat and gradually whisk in the milk. Return to the heat and whisk continuously until the sauce thickens. Add in the cheese, reserving a little to sprinkle on top, and stir until melted.
- Pour the cheese sauce over the vegetables so that they are just covered. Place the sliced potatoes on top to cover all the veg and sauce, and sprinkle more cheese on top.
- Bake in the preheated oven for 20 to 30 minutes until the cheese has melted and the potato is tender and golden brown. Remove from the oven and serve hot.
Substitute the Brussels sprouts with sweetcorn, peas, green beans or what ever veg you like.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Apologies should of actually said in the recipie to par boil the potatoes.-28 Jun 2015
we had peas, carrots, cauliflower and broccoli and I made extra sauce - it would have had 5 stars but the potatoes weren't cooked so I will par boil them next time-15 Mar 2015
This is delicious, and I think could be a good way to use up leftover cooked veg :-) I reduced the fat a little by using semi-skimmed milk and a reduced fat mature cheddar.-08 Mar 2015
Savory Cheese and Spinach Pie Recipe
One thing I’ve noticed through traveling is that we often believe a certain dish or recipe comes from one place, when really it originated somewhere else.
Consider how close together many of the countries are throughout Europe, the Middle East, and Asia…
Over the centuries wars, dynasty downfalls, land acquisition, moving borders, and people group migration have blurred the lines of who owns (or started) certain customs and cooking styles.
For instance, when we think of a savory pie filled with spinach and cheese, we immediately think of Spanakopita, which is a Greek dish, right?
However, I have one friend from Macedonia and another friend who lives in Turkey who would strongly disagree.
The truth is, many countries through the Middle East and Mediterranean regions have their own version of this herb and cheese pie baked with thin filo pastry sheets. And the same goes for many other dishes, we often consider to be “Greek”.
Of course, we love Greek food and culture, and this is not meant to take away from it in any way. I just feel it is important to clarify, not all spinach pies are Greek, and not all the dishes we consider Greek actually originated there.
Here in the US, we have a strong Greek-American community. So therefore, many of the wider regional dishes that have been popularized here are thought of as Greek, even though they are enjoyed in many other countries as well.
So why do I feel the need to discuss all this?
Because I didn’t want their to be any confusion on why I’m not call this spinach pie Greek Spanakopita, and why there are some differences in the recipe.
- Olive-oil cooking spray
- 2 medium potatoes, peeled and sliced in 1/8-inch rounds
- 1/2 cup diced onion
- 8 oz (about 8 cups) baby spinach
- 3 kalamata olives, pitted and chopped
- 2 whole eggs
- 3 egg whites
- 1 cup nonfat ricotta or fat-free cottage cheese
- 1 tbsp feta, crumbled
- 3 tbsp finely chopped fresh basil or dill, or 3 tsp dried basil or dill, divided into 2 equal portions
- 3 Roma tomatoes, sliced into 1/4-inch rounds
- 1 1/2 tbsp grated Asiago or Parmesan
- 1 1/2 tbsp grated lowfat mozzarella
French Easter Pie with Spinach and Goat Cheese Recipe
Among the French dishes traditional served at Easter, you’ll find tourte pascale* and pâté de Pâques, French Easter pies enclosed in a flaky crust, with eggs nested inside the filling. The purpose of this is to use up the surplus of eggs that hens have laid during Lent, the six-week period leading up to Easter when Christians abstain from certain foods, including anything derived from animals.
I love French Easter pies they are fun to make and present beautifully on the table. These tourtes are often filled with minced meat such as you’ll find in French terrines, usually a seasoned mix of veal and pork. Unsurprisingly, I like them even better when they’re filled with vegetables, especially springtime greens. I’ve made it here with spinach, but if you have beet tops, Swiss chard greens, kale, perhaps a little fresh sorrel, those will work just as beautifully.
Some French Easter pie recipes have you put hard-boiled eggs inside, but then the eggs end up quite overcooked, so I prefer to form little nests in the filling and break the uncooked fresh eggs inside them. With fresh goat cheese — also a springtime treat — mixed in with the spinach, the result is a wonderfully moist and aromatic pie, simple and elegant in both its looks and flavor.
It’s a free-form pie, which means you don’t need any special pan for it: you’ll simply cut out two circles in your dough and crimp them together on the baking sheet — I’ve included pictures in the recipe below.
As with any pie, decorating the top crust is key. I don’t recommend a lattice pattern, which says cherry pie to me I prefer to cut out little shapes in the scraps of dough. My go-to shape is the leaf because it’s easy and looks pretty, but you could play with other springtime and Easter symbols, such as eggs, flowers, bells, or butterflies, especially if you have tiny cookie cutters in that vein. (See also: my Easter egg jam cookies!)
Traditionally, tourte pascale is served as a first course before the main course, but it makes a beautiful centerpiece for a simple Easter lunch or brunch. For a buffet, people would go crazy for miniature versions baked in a muffin pan, with quail eggs cracked into the filling. And if you’re hosting and have vegetarian guests, they will be so appreciative if you serve it alongside your meat course.
And naturally, it’s a wonderful springtime dish to have in your repertoire outside of any Easter celebration.
Lamb, as a symbol of spring and rebirth, is the traditional meat choice on the French Easter table. If you’re looking for lamb recipe ideas, these are my favorites:
- This braised lamb shoulder with flageolet beans — a classic!
Join the conversation!
Do you celebrate Easter in your family? What does it looks like and what do these holiday meals typically involve?
* Pascal is the adjective relating to Pâques (Easter). “Tourte pascale” means “tourte de Pâques”. It’s also a first name for a boy or a girl (Pascal or Pascale) that was fashionable for the generation just a few years older than me.
Mash Topped Vegetable Pie
- 4 carrots, sliced thickly
- 1 cauliflower, cut into florets and then halved
- 340g tin/2 cups sweetcorn
- 1kg potatoes, peeled and quartered
- 5 tbsp olive oil (for the mash)
- 2 tsp olive oil (for the mushrooms)
- 4 large flat mushrooms, sliced
- 60g butter (dairy free spread) for the sauce
- 7 tbsp plain flour
- 300ml milk (unsweetened soy milk)
- 120g mature cheddar grated (vegan cheddar & vegan parmesan)
- ½ tsp English mustard powder (optional)
- a good grinding of salt and pepper
- 2 0 tablespoons olive oil, divided
- 1 0 tablespoon Horizon organic butter
- 1 0 medium onion, finely chopped
- 1 0 clove garlic, minced
- 1 0 cup each sliced celery, carrots, green beans and mushrooms OR 4 cups frozen mixed veggies
- 1 0 cup peeled, diced potatoes
- 1 0 teaspoon dried thyme
- 0 0 Salt and freshly ground pepper to taste
- 1/4 0 cup flour
- 1 0 cup frozen peas
- 1 0 cup Horizon organic half & half
- 1 0 cup chicken or veggie stock
- 1 0 tablespoon chopped fresh parsley
- 1 0 cup Horizon organic shredded cheddar cheese
- 6 0 sheets phyllo dough
- 370 g (13 oz) of chard or spinach
- 140 g (5 oz) of ricotta cheese
- 60 g (2 oz) of parmigiano reggiano
- 30 g (1 oz) pecorino romano
- 2 sheets of puff pastry
- 4 whole medium eggs
- a pinch of fine salt
- freshly ground black pepper
Step 1) – Wash the leaves of the chard or spinach carefully, based on what you have chosen as vegetables. Then place them into a large pot with a little water. Cover with a lid and cook over low heat for about 10 minutes. Meanwhile, prepare the filling. In a bowl mix ricotta, Parmigiano cheese, Pecorino Romano cheese and 1 egg. Stir and mix all the ingredients. Add a pinch of fine salt and freshly ground black pepper to taste.
Step 2) – Now drain the vegetables and squeeze them well with your hands to remove all the water. You can leave chard as they are or mince them, as you prefer. We’ve let them whole. Now add them to the mixture. Mix well to combine all the ingredients.
Step 3) – Take a 8 inch round cake pan and line it with baking paper. Then line it with one of the sheets of puff pastry. Now fill it with the mixture of cheeses and chard. Make three small hollows in the vegetable mixture, evenly spaced. Place in each hole one whole raw egg.
Step 4) – Finally, Cut a 20 cm (8 inch) circle out of the second sheet of puff pastry. Place it carefully over the top of the mixture. Close the pie, folding down the edges of the pastry lining to join up with the disk. Put in oven and bake at 180° C (350 F) for 50 minutes. Serve Torta Pasqualina still hot or let it cool to room temperature.
- 8 Ounces spaghetti
- 1 Tablespoon olive oil
- 2 Cups sliced mushrooms
- 1/2 Cup thinly sliced green bell pepper
- 1/2 Cup thinly sliced onion wedges
- 1 1/2 Cup thinly sliced zucchini
- 14 1/2 Ounces diced tomatoes, undrained
- 2 Teaspoons rosemary leaves
- 1 Teaspoon garlic powder
- 1 Teaspoon oregano leaves
- 1 Teaspoon thyme leaves
- 1/2 Teaspoon salt
- 8 eggs
- 2 Cups shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Cook spaghetti as directed on package and drain well.
Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add the mushrooms, bell pepper, and onion. Cook and stir for 5 minutes or until tender. Add the zucchini, tomatoes, rosemary, garlic powder, oregano, thyme, and salt and cook for 10 minutes until most of the liquid has evaporated.
Beat the eggs in large bowl. Add the spaghetti and 1 cup of the cheese and mix well. Stir into the vegetables in the skillet. Cook on medium-low heat for 5 minutes or until bottom is set. Sprinkle with the remaining 1 cup cheese.
Bake for 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.
For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined.
Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside.
Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan.
Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside.
Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess.
When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.
Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case.
Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork.
With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown.