Vegetable Pot Pie
A pot pie is the ultimate comfort food. This unique version is loaded with tender veggies, herbs and creamy ricotta cheese, all wrapped up in a homemade crust, for a satisfying and hearty meal.
Makes
Serving size
Ingredients
INGREDIENTS FOR PIE CRUST:
1 ¾ cups unbleached flour
1 pinch sea salt
10 tablespoons unsalted butter, cut into small pieces
¼ cup ice water
INGREDIENTS FOR FILLING:
2 tablespoons olive oil
½ pound (227 grams) spinach leaves, rinsed, stems removed and chopped
2 medium (121 grams) carrots, diced
1 stalk (50 grams) celery, diced
1 medium (196 grams) yellow squash, diced
8 ounces (227 grams) mushrooms, wiped cleaned and thinly sliced
4 eggs
¾ pound ricotta cheese
6 tablespoons dill, chopped
¼ cup basil, chopped
¼ cup parsley, chopped
½ teaspoon nutmeg, ground
1 pinch sea salt
½ teaspoon black pepper, ground
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup parmesan cheese, grated
2 teaspoons water
Special Equipment:
Rolling pin
2-quart baking dish
Instructions
DIRECTIONS FOR PIE CRUST:
- Preheat oven to 375°F.
- Combine flour and salt in a medium bowl.
- Work the butter into the flour using a pastry cutter, a fork or your fingertips, working until the mixture resembles coarse pea-sized pieces.
- Drizzle in the cold water, one tablespoon at a time. Mix with your hands until a cohesive dough is formed.
- Transfer the dough to a floured work surface. Knead until the dough forms a ball. Cover and refrigerate while preparing the filling.
DIRECTIONS FOR PIE FILLING AND ASSEMBLY:
- Heat 1 tablespoon of olive oil in a large skillet over low heat.
- Add the spinach and cook, uncovered, until the liquid evaporates, and the spinach is dry, about 10 minutes. Transfer to a bowl.
- Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the carrots, celery, yellow squash and mushrooms, and sauté until the veggies are slightly tender, about 10 minutes.
- Add the veggies to the bowl of cooked spinach and set aside.
- Combine 3 eggs, ricotta, half the dill, the basil, parsley, nutmeg, salt, pepper, lemon juice and zest and parmesan in a large mixing bowl. Mix thoroughly.
- Divide the pie dough in half. Roll out half the pie crust on a lightly floured surface. Drape evenly over the bottom of a deep 2-quart baking dish.
- Spread half the ricotta mixture onto the bottom crust.
- Spread the vegetables evenly over the ricotta mixture and sprinkle with remaining dill. Cover the vegetables with the remaining ricotta mixture.
- Beat the remaining egg with 2 teaspoons of water in a small bowl and brush the edge of the pastry with egg wash.
- Roll out the remaining dough half and drape evenly over the baking dish to cover the filling. Crimp the edges together.
- Cut steam vents in the top of the pasty and brush the entire pie with egg wash.
- Bake for about 1 hour, until golden brown.
- Divide pie into 8 wedges and serve immediately.
Cooking Tip
If you do not have a rolling pin you can use any empty bottle you have at home to flatten out the dough! Be sure to wash the bottle and remove any labels that might get in the way.
Recipe Contributed by FamilyCook Productions
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