Italian Vegetable Pie

Made with vegetables, Italian Vegetable Pie combines crisp puff pastry with mixed vegetables and egg for an easy savoury pie, perfect for a light lunch with green salad.

I often make this vegetable puff pastry pie with a mix of fresh and frozen vegetables to add more variety to the filling. However, you can really use anything you like. If you enjoy savoury pies, you may also like my Zucchini and Ricotta Quiche.

This mixed vegetable pie is a great light lunch idea. Simply serve it with a green salad on the side. Enjoy!

Why We Love This Vegetable Pie

• Leftover slices make a handy lunch for the next day when there’s no time to think about what to eat.
• Individual slices are convenient for packed lunches, picnics, and meals away from home.
• Easy to serve with a simple green salad for a light and complete meal.

Key Ingredients for Italian Vegetable Pie

Puff Pastry

Puff pastry gives the pie its crisp, flaky texture and golden edges. Choose a good-quality all-butter puff pastry when available for a richer flavour, and keep it cool after thawing to maintain its delicate layers.

Mixed Vegetables

Mixed vegetables bring different flavours, colours, and textures to the filling. Zucchini, carrots, peas, broccoli, bell peppers, and spinach are good choices, and a mixture of fresh and frozen vegetables works well too.

Egg

Egg binds the cooked vegetables and gives the filling enough structure to hold together when sliced. Mixing it into cooled vegetables allows it to distribute evenly before baking.

Salt

Salt seasons the vegetables as they cook and enhances their natural flavours. Adjust the amount according to the vegetable mixture and personal taste.

Find the complete list with measurements in the recipe card below.

How to Make Italian Vegetable Pie

Step 1: Heat the extra virgin olive oil in a pot. Add the chopped vegetables and sauté for a couple of minutes. Season with salt, add the water, then stir and cover. Cook until the vegetables are soft and the liquid has completely evaporated.

Step 2: Remove the vegetables from the heat and set aside to cool. Once cooled, add the beaten egg and mix until well combined.

Step 3: Line a 20 x 20 cm – 8 x 8 inch baking dish with baking paper and place the puff pastry sheet inside. Spoon the vegetable mixture onto the pastry and spread it evenly with the back of a spoon.

Step 4: Gently press the sides of the pastry with a fork to create a border around the filling.

Step 5: Bake in a preheated fan-forced oven at 200°C – 390°F for 20 minutes or until the pastry is golden.

Step 6: Remove the pie from the oven and allow it to cool before slicing so the filling can set and the slices hold their shape.

Step 7: Slice and serve at room temperature with a simple green salad on the side.

Frequently Asked Questions

Extra Help from the Kitchen

Cut Vegetables Evenly – Chop the vegetables into similar-sized pieces. They’ll cook at roughly the same rate and give the filling a more even texture.

Thaw the Puff Pastry Properly – Let the pastry thaw until it bends easily without cracking. Keep it cool while handling to maintain the flaky layers during baking.

Choose Vegetables with Similar Cooking Times – Pair vegetables that soften at roughly the same rate. Each piece will reach a similar tenderness without some becoming too soft.

Cut Larger Frozen Vegetables – Chop or break up any large frozen pieces before cooking. Smaller pieces will distribute more evenly throughout the filling and make each slice easier to cut.

Use a Sharp Knife for Slicing – Cut the cooled pie with a sharp knife using clean strokes. Each portion will hold together better without pressing heavily on the pastry.

Variations and Twists

Zucchini and Carrot Vegetable Pie – Swap the mixed vegetables for chopped zucchini and carrots. Cut them into similar-sized pieces for even cooking and a consistent filling.

Zucchini and Eggplant Vegetable Pie – Combine zucchini and eggplant for the filling. Cut the eggplant into small pieces and cook off the excess liquid before adding the egg.

Spinach Vegetable Pie – Replace part of the mixed vegetables with spinach. Cook off the excess moisture before adding the egg to keep the filling from becoming watery.

Add Bell Peppers – Include chopped red, yellow, or orange bell peppers with the mixed vegetables. Cook them until tender for a colourful filling with mild sweetness.

Broccoli and Pea Vegetable Pie – Mix small broccoli florets and peas into the vegetable filling. Keep the broccoli pieces small for even cooking throughout.

Storage and Shelf Life

Store Italian Vegetable Pie in an airtight container in the refrigerator within 2 hours of serving and keep it for up to 3–4 days.

For longer storage, wrap individual slices well and place them in a freezer-safe container. For best quality, use frozen slices within about 3 months. Thaw overnight in the refrigerator.

Reheat in the oven until heated through and the pastry is crisp again.

Savoury Recipes to Try Next

• Spinach and Ricotta Pie
• Red Onion Tarte Tatin
• Savoury Zucchini Muffins
• Crespelle Cake with Asparagus
• Porcini, Speck and Potato Savoury Pie