Vegetable and cheese pie

You can use puff pastry instead of phyllo dough. It is enough to smear the baking tray with oil and cover with breadcrumbs.

  • Cook Time: 30 minutes
  • Yield: 4 Persons

INGREDIENTS

3 sheets of phyllo dough
1 can chickpeas
250 g cream cheese (ricotta)
4 eggs
120 g spinach (leaf)
About 40 ml extra virgin olive oil
2-3 carrots
1 tbsp Vegeta NO MSG

PREPARATION

1. Place a sheet of phyllo dough on your work surface and sprinkle it with oil. Place the second one on top of the first one and sprinkle with oil. Repeat with the third sheet. Put the baking tray (25×16 cm) in a preheated oven (200°C).
2. When warm, take the tray out of the oven. Put the dough in the tray. Make sure to cover the bottom and the sides (remove the excess dough by cutting it with kitchen scissors).
3. Put the drained chickpeas and cheese in the tray. Beat the eggs and mix them with a spoon of Vegeta and chopped spinach. Pour the mixture over the cheese and put finely diced carrots on top of everything.
4. Smear with the leftover oil and bake at 200°C for 20-25 minutes. Cool the pie and slice.

SERVING

Serve it warm or cold.

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