RECIPES | BAKERY
Gardener's Lenten Pie
An easy, delicious pie with plenty of nutritious ingredients that even big and small children who struggle with eating vegetables will love! It's light, low in calories, and allows for individual creativity in choosing the ingredients.
Just like the gardener's soup, where we use whatever vegetables we have in the refrigerator, the same logic applies here. We use leftover vegetables. For this specific pie, for a 32cm baking dish, I've used as many vegetables as would be enough to create a satisfying pie once they shrink during sauteing. Keep in mind that the vegetables lose about two-thirds of their volume during sauteing.
For the filling, you will need:
- 2 grated carrots
- 200g sliced mushrooms
- 2 finely chopped leeks
- 1 finely chopped green bell pepper
- 1 finely chopped red bell pepper
- 1 large finely chopped dry onion
- 3-4 finely chopped fresh spring onions
- 1/4 of a sweet, fluffy cabbage, finely chopped
- 60-80g bulgur (to absorb excess moisture)
- half a bunch of dill
- salt, pepper, and olive oil
For the dough, I used:
- 300g soft wheat flour
- 150g water
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp salt
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