Veggie Pie

Veggie Pie

Serves 4 to 6 as an entree or 6 to 8 as a side

Nothing quite says "family dinner" like a tasty, savory pie loaded with healthful vegetables and creamy cheese. Tender crisp carrots, corn, broccoli and red bell pepper combine with spinach, soybeans, pecans, nutmeg and mozzarella to make this a memorable meal.

Ingredients: 
  • 1 tablespoon extra virgin olive oil
  • 1 cup canned soybeans
  • 1 cup chopped carrots
  • 1 cup chopped yellow onion
  • 1 cup sweet corn (from about 1 large ear)
  • 1 cup chopped broccoli
  • 1 cup chopped red bell pepper
  • 1 pound spinach, cooked, drained and chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup chopped pecans (optional)
  • 2 frozen prepared pie crusts, thawed
  • 1 cup grated mozzarella cheese or cheese substitute
  • 2 teaspoons sesame seeds
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Method: 

Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add soybeans, carrots, onions, corn, broccoli, bell peppers, and spinach and cook until tender-crisp. Add garlic, nutmeg, salt, pepper and pecans and cook for 5 minutes, or until the flavors blend. Set vegetable mixture aside.

Line a 9-inch deep-dish pie pan with one of the prepared crusts. Layer the vegetables with the cheese in the pan, beginning with the cheese and ending with the vegetables. Top with remaining crust, seal edges with a fork and trim off excess pie dough. With a sharp knife, poke vent holes in the top of the crust. Sprinkle top with sesame seeds. Bake for 20 to 30 minutes, or until the crust turns golden brown. Set aside for 5 minutes, then slice and serve.

Note: If you decide to make the veggie pie ahead of time and freeze, cover well with plastic wrap. No need to thaw before baking but do cover the pie loosely with foil for the first 10 minutes of cooking. Remove the foil and bake for an additional 20 to 25 minutes, or until the crust turns golden brown.

Nutritional Info: 
Per Serving:Serving size: 1/5 of pie, 670 calories (340 from fat), 38g total fat, 10g saturated fat, 15mg cholesterol, 920mg sodium, 65g carbohydrate (12g dietary fiber, 8g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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