A retro style 80's vegetarian pie recipe filled with a delicious and flavorful vegetable filling. It has a healthy crust with whole wheat and a moist spinach, leek and vegetable filling. The recipe takes me back to my student years. A real keeper!
Don't let the not-so-beautiful look deceive you! This ugly duckling of a vegetable pie has all the goodness inside, not in the looks! Although not a truly gourmet design... after just one bite you and your guests will be hooked!
It's relatively easy to make, with simple, whole food ingredients. The only fiddly bit is the crust. You prepare it in advance, then let it rest for at least 15 min. in the fridge. If you let it rest longer, just make sure to take it out to room temperature at least 30 min before you try to roll it out.
Trying to get the crust lid "perfect" is not important. Just make it thin and let it cover the dish. It will break, so make it patchy instead! We're using whole wheat here- so it's healthier (and tastier) than just simple white flour.
Tip: You don't need to oil the pie pan, since the crust contains enough butter/ margarine itself.
The recipe can easily be doubled for a party of 10 people, or for a vegetarian buffet, it will be loved! You can freeze the whole thing in advance, it tastes great after heating again!
This vegetable vegetarian pie tastes great both hot and warm. It also freezes very well.
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