This, is a pie with lots of different, fresh vegetables such as eggplant, carrot, zucchini, pepper. You can add a little Trahana, or some pasta, just enough to absorb the juices of vegetables, that are produced during cooking.
Adding trahana gives an excellent aroma and special taste that elevates the whole dining vegetable companionship!
Adding trahana gives an excellent aroma and special taste that elevates the whole dining vegetable companionship!
| work: 00h:30′ | time: 01h:30′ | medium: |
The vegetables that we have in the refrigerator should be consumed as quickly as possible, since they lose their freshness and a lot of moisture.The solution is none other than a pie, in which you can fit many different vegetables, without difficulty.
So for the sake of vegetables, let's make today's pie!
Ingredients(16 pieces, 8 servings)
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Peel and wash the vegetables. Grate the zucchini and the carrots on the coarse grater. Cut the tomato across, remove the seeds and cut it in small squares. |
Cut the rest of the vegetables, peppers and eggplant into small squares, but not too small. Place in a large pan or deep skillet the olive oil and the onion to sauté for a while. Αdd all the vegetables except the eggplant, which we will add at the end. |
Cook the vegetables for a while to absorb the water. Do not let them overcook. Remove from the heat, add the spices and trahana stirring carefully. Allow to cool thoroughly. |
Grease a baking pan and gently spread a sheet of dough. Put the stuffing and spread it across the surface of the pan with a fork. |
Cover with the second sheet, carve the pie into squares and bake the pie at 180°C/ 350°F/ Gas Mark 4 with resistance up and down for about an hour. * Treat the puff pastry very carefully. When it gets warm, it softens and becomes difficult to use. So keep it in the refrigerator until you use it. |
Accompanied by a delicious tzatziki and can be, in itself, a complete meal.
