Roast vegetable & fetta pie

Roast vegetable & fetta pie

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The ingredient of Roast vegetable & fetta pie

  1. 1 x 400g sheet shortcrust or wholemeal pastry, defrosted
  2. 3 cups cooked, roasted vegetables
  3. 3 roma tomatoes, quartered
  4. 2 garlic cloves, crushed
  5. 60ml (1/4 cup) olive oil
  6. 2 teaspoons chopped fresh rosemary
  7. 125g fetta, cubed
  8. 2 tablespoons grated parmesan
  9. Green salad, to serve

The instruction how to make Roast vegetable & fetta pie

  1. Preheat oven to 180u00b0C. Lightly grease a 23cm pie plate.
  2. Lay the pastry into the plate, line with baking paper and rice and blind-bake for 10 minutes. Remove the paper and rice and bake for a further five minutes.
  3. Toss all vegetables with the garlic, oil and rosemary, then fill the pastry case. Dot with fetta and sprinkle with parmesan. Bake for 20 minutes. Serve with a green salad.

Nutritions of Roast vegetable & fetta pie

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calories: https://schema.org
calories: NutritionInformation

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