Spiral Vegetable Ricotta Pie
Wow everyone with the amazing presentation and flavors of this creamy and delicious vegetarian pie.
Servings: 8 people
Calories: 179kcal
Equipment
- 9-inch round baking pan
Ingredients
- 1 1/2 cups part-skim ricotta
- 2 eggs
- 1 cup parmesan grated
- 1/2 teaspoon salt plus more for sprinkling
- 1/4 teaspoon pepper plus more for sprinkling
- 1/4 teaspoon nutmeg grated
- 1 round puff pastry dough store-bought (9-inch)
- 2 zucchini medium, thinly sliced lengthwise
- 3 carrots peeled, thinly sliced lengthwise
- 1 eggplant thinly sliced lengthwise
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix the ricotta, eggs, half of the Parmesan, salt, pepper and nutmeg.
- Place the puff pastry on a greased 9-inch baking pan then prick it with a fork.
- Pour the ricotta mixture on the dough.
- Make sure that the vegetable slices are of similar height before starting to put them in the pie.
- Starting from the outer edge, line the pie with the vegetables, one kind per line. Alternate with the other vegetables until you reach the central part.
- Once the pie is filled up, drizzle or brush the vegetables with extra virgin olive oil then sprinkle with salt, pepper and the remaining Parmesan.
- Bake in the oven for 1 hour in the middle rack. If you see that the pie is already brown before 1 hour, take it out of the oven, cover it with an aluminum foil and finish cooking it until the hour ends.
Nutrition
Serving: 1slice | Calories: 179kcal | Carbohydrates: 11g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 175mg | Fiber: 3g | Sugar: 4g |
SmartPoints (Freestyle): 6