Roast vegetable & fetta pie Recipe

Serves: 4

Time to prep: 1 hour, 20 minutes

Time to cook: 35 minutes

Ingredients

• 1 x 400g sheet shortcrust or wholemeal pastry, defrosted
• 3 cups cooked, roasted vegetables
• 3 roma tomatoes, quartered
• 2 garlic cloves, crushed
• 60ml (1/4 cup) olive oil
• 2 teaspoons chopped fresh rosemary
• 125g fetta, cubed
• 2 tablespoons grated parmesan
• Green salad, to serve

Method

• Preheat oven to 180°C. Lightly grease a 23cm pie plate.
• Lay the pastry into the plate, line with baking paper and rice and blind-bake for 10 minutes. Remove the paper and rice and bake for a further five minutes.
• Toss all vegetables with the garlic, oil and rosemary, then fill the pastry case. Dot with fetta and sprinkle with parmesan. Bake for 20 minutes. Serve with a green salad.

(Source).