Layered Vegetable Pie Recipe

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Layered Vegetable Pie
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  1. Peel and slice pumpkin into even sized pieces, then cook until just tender.
  2. Roast and peel the peppers, cut into large pieces.
  3. Mix the ricotta with parmesan, salt, pepper and garlic.
  4. Sprinkle a touch of nutmeg over the spinach (if using).
  5. Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
  6. Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
  7. Brush the pastry edge with egg, then use the puff pastry to make a lid.
  8. Pinch the two pastries together to seal& brush the top with beaten egg.
  9. Make a small hole in the top to let steam escape.
  10. Bake at 200C (400F) for 20 minutes or until golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 343.59 Kcal (1439 kJ)
Calories from fat 181.39 Kcal
% Daily Value*
Total Fat 20.15g 31%
Cholesterol 91.81mg 31%
Sodium 471.88mg 20%
Potassium 921.15mg 20%
Total Carbs 20.87g 7%
Sugars 4.94g 20%
Dietary Fiber 3.99g 16%
Protein 21.28g 43%
Vitamin C 92.1mg 154%
Vitamin A 0.9mg 30%
Iron 5.1mg 28%
Calcium 526.3mg 53%
Amount Per 100 g
Calories 100.59 Kcal (421 kJ)
Calories from fat 53.1 Kcal
% Daily Value*
Total Fat 5.9g 31%
Cholesterol 26.88mg 31%
Sodium 138.14mg 20%
Potassium 269.67mg 20%
Total Carbs 6.11g 7%
Sugars 1.45g 20%
Dietary Fiber 1.17g 16%
Protein 6.23g 43%
Vitamin C 27mg 154%
Vitamin A 0.3mg 30%
Iron 1.5mg 28%
Calcium 154.1mg 53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
  • 9

Good Points

  • saturated fat free,
  • low sodium

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