Vegetable Pie with Spinach and Green Peas

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use different vegetables depending on the season.

Ingredients

Spinach - 3 lbs
Green Peas - 26.5 oz
Carrot - 10.6 oz
Butter - 2.5 oz
Egg white - 2 pieces
Salt - to taste
Olive Oil - 2 tablespoons
Wheat Flour - 1.5 tablespoons
Milk - 17 fl oz
Passata Tomato Sauce - 2 tablespoons

Step by Step guide

Step 1

Cook all the vegetables in different pots. Remove the stems from the spinach, rinse the leaves, place them in a pot, and cook for 8–10 minutes, then drain, pressing with a spoon to remove as much liquid as possible. Peel the carrot and slice it thinly. Place it in a pot with salted water and boil for 10–15 minutes until soft. Drain, keep a few slices, and chop the rest finely. Shell the peas, place them in a pot with salted boiling water, and cook for 20–30 minutes until soft. Drain the water.

Step 2

Preheat the oven to 356°F. Grease a pie dish with butter. Cut a circle of parchment paper the same diameter as the dish, place it at the bottom of the dish, and grease it with butter as well. Arrange a few slices of carrot and peas on the paper, keeping in mind that this will be the top of the pie.

Step 3

Melt the butter in a large pot. Add the spinach, carrot, and peas, and cook, stirring, for 5 minutes. Lightly beat the eggs with 3 tablespoons of milk and add them to the same pot. Mix and transfer the vegetables to the prepared dish. Pack the vegetables down. Place the dish in a deep baking tray and pour boiling water into it, about halfway up the sides of the dish. Bake for 1 hour at 356°F.

Step 4

Meanwhile, make the sauce by melting 20 grams of butter with vegetable oil in a saucepan, whisk in the flour, and cook, stirring, for 2 minutes. Then, slowly add the milk while continuing to stir. Season with salt and cook for another 10–15 minutes until the sauce thickens. Add the tomato paste.

Step 5

When the pie is ready, turn off the oven and open the door. Leave everything in this position for 5–8 minutes, then remove the dish, run a knife along the edges inside, and flip the pie onto a plate. Carefully remove the parchment paper and pour the sauce over the pie. Serve immediately.