I mostly pry myself on creating easy recipes for you guys. But I’m not gonna lie, this one doesn’t necessarily fall under this category.
Well okay, it is technically a fairly easy recipe to make, it is just very time consuming to build.
I was looking for some inspiration a couple years ago for a side dish for a family dinner and came across pictures of this spiral root vegetable pie. While I didn’t make it back then, I saved the screenshot and once in a while I would think about it and then never do it.
Do you guys do that? Take screenshots of recipes and then never make them. I have so many and I don’t usually end up with the picture in the image so once I try one and actually like it, it is near impossible to go back and find it.
You would think I would start writing them down or at least trying to save the pictures with it but no.
Getting back to the spiral pie, I figured this would be as good as any other time to make it!
I went with my go-to simple pie crust recipe, but any pie crust would work with this. I make this crust weekly mostly with quiche. It is nice and light and can easily be whipped up in the pie dish itself so one les dish to wash! No chilling required either!
The veggies needed a layer to sit in so instead of going with the typical cream cheese base, I went with some greek yogurt to lighten it up!
For the veggies, if you have a mandolin it will definitely be easier to prep. Otherwise, the carrots are easily done with a wide peeler. For the zucchini, you can also use a peeler until you get to the middle seed part. This can be tricky so you can also slice them with a sharp blade. The eggplant is by far the hardest to slice thin. Try cutting it in half lengthwise then try and lice as thin as you can!
For the vegetable spiral, You can start by rolling a few layers while holding it. Once it becomes difficult to hold, place in your base and keep adding layer while holding the middle if necessary. Eventually, while the layers get wider, you will no longer need to hold it as the base will make it steady!
You could use a variety of other vegetables like yellow squash, parsnip or butternut squash.
Spiral vegetable pie
- 1 cup whole wheat flour
- 1/4 cup cold water
- 1/4 cup olive oil
- 1 eggplant
- 2 zucchini
- 5 carrots
- 1/2 cup plain greek yogurt
- 2 tbsp sundried tomato
- 6 leaves fresh basil
- 1 tsp lemon juice
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- Pre heat oven at 375F
- Put the flour in a bowl or baking dish and season with a little bit of salt.
- In a separate bowl, mix quickly cold water and 1/4 cup of olive oil until completely blended then pour onto flour and mix with a fork.
- Press down on the bottom and onto the side of the dish. Make sure to rub out all dry pieces off the bottom of your dish if mix straight into pie dish.
- Chop sundried tomatoes and basil then mix in with greek yogurt and lemon juice then set aside.
- Peel the carrots and using mandoline or a peeler, prerp into thin slices. Do the same with the zucchini while being careful once you reach the seeds. Slice the eggplant in half lenghtwise then slice as thin as possible.
- Spread the yogurt at the bottom of the pie.
- Start rolling your vegetables while alternating until you have a good base. Place onto your crust then keep adding layer until your pie dish is full.
- Take remaining 2 tbsp of oil and season with salt, pepper and garlic powder. Drizzle over pie then using a brush, paint it on the top.
- Place in the oven and bake for 40-45 minutes.
- Optional: sprinkle with parmesan and serve.