Light vegetable pie
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When we tasted this light vegetable pie, we all agreed that it is a delight. It’s a complete dish with Vegetable Recipes, eggs and cheese, the recipe is for 6 people and takes about an hour between preparation and cooking.
Ingredients: 6 servings – 7 points / Serving 1 large onion, chopped 1 red bell pepper, chopped 2 zucchini, thinly sliced 550 g spinach, chopped 2 garlic cloves, finely chopped 250 ml skim milk 4 eggs, lightly beaten 10 sheets of filo pastry 60 g light feta cheese, crumbled 2 tablespoons olive oil salt and pepper a little ground nutmeg Preparation:
In a large skillet, heat 1 tablespoon of oil over medium heat, then add the onion and bell bell pepper and cook for about 4 minutes.
Coat a pie pan with a little oil, then place a sheet of filo pastry in the pan, pour a little oil over it and gently press it to the bottom and up the side of the pan, leaving the ends sticking out around the edge. Repeat with a second sheet of pastry, placing it perpendicularly on top of the first.
Proceed in the same way with the remaining sheets of pastry, alternating and moistening them each time with a little oil. Then cover the sheets with the reserved vegetable mixture and sprinkle with the cheese.
Pour the reserved egg mixture over the Vegetable Recipes, then fold the pastry edges over the filling. Then pour what’s left of the oil over the top of the pie and press gently.
Bake in a preheated oven at 190° for about 40 minutes, then place the pan on a rack and let cool for 15 minutes before serving.
