Valeries Italian Veggie Pie Food

ITALIAN VEGGIE COTTAGE PIE

Italian veggie cottage pie image

An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper

Provided by Katy Greenwood

Time 40m

Number Of Ingredients 10

Ingredients

4 tbsp olive oil
2 aubergines, cut into chunks
2 large garlic cloves, crushed
16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
2 tsp dried oregano
400g spinach, washed
50g plain flour
400ml milk
125g cheddar, grated, plus extra to top
800g ready-made mashed potato (fresh not frozen)

Steps:

Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.

Nutrition Facts : Calories 432 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

VALERIE'S ITALIAN VEGGIE PIE

Valerie's Italian Veggie Pie image

Provided by Valerie Bertinelli

Categories appetizer

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
8 ounces white button mushrooms, sliced
2 shallots, chopped
One 5-ounce bag baby spinach, washed and dried
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated crescent rolls
4 cups shredded mozzarella
3 tablespoons grated Parmesan or Pecorino-Romano
3 eggs, beaten

Steps:

Preheat the oven to 350 degrees F.
Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
Pat the crescent roll dough into a 9-by-13-inch casserole dish.
In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
Bake until golden brown, 30 to 40 minutes.

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