Use long slices of grilled aubergine or courgette instead of cabbage for the outer layers. This can be served hot or cold and can be made as one large or individual pies. It’s a great recipe for using vegetables, lentils, peas or beans that you have in your cupboard or grow. Play around with the fillings to suit your own preferences and tastes.
Testers and Tasters Feedback
“We had this cold for a picnic it was delicious and looked so good when turned out.”
“Very tasty and looked so good when cut.”
“Delicious hot or cold.”
Photo:
Judith Cousin
Serves 6 – 8
Plants: 10-15
Preparation: 30-45 minute Cooking: 45-60 minutes
GF V Option NF DF Option
Swaps
V: vegan feta or leave out and add a layer of houmous.
DF: follow vegan options
Butter Beans: Any beans or lentils will work for this dish.
Ajvar: can be bought in jars from most supermarkets or swap for tomato paste.
Feta: any cheese of your choice
Herbs: add any herbs or spices of your choice including chilli.
Options
Add other vegetables to the Butter Bean mixture eg chopped peppers. Or add a sliced and grilled courgette layer.
Ingredients
Outer Layer
1 Large or 2 smaller aubergines sliced thinly lengthways about 1/2cm thick or sliced courgettes similar thickness.
1 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
Feta Layer
200g feta crumbled or vegan option
Butter Bean Layer
2-3tsp EVOO
1 large leek
1-2 cloves of garlic crushed
240g of cooked Butter Beans or half a can drained
1tbsp of dried or mixed fresh herbs of your choice
2 tbsp of ajvar or tomato paste
Salt and pepper to taste
Marinated Mushroom Layer
1-2 tbsp EVOO
4-5 large portabello or 300g of chestnut mushrooms
2-3 tsp of thick balsamic vinegar or pomegranate molasses
2 tsp of dried mixed herbs
Spinach Layer:
2 tsp EVOO (Extra Virgin Olive Oil)
400g washed spinach
1 clove of garlic
Salt and Pepper to taste
Foil to cover the pie during cooking
Method
Prepare the Outer Layer
This recipe needs a deep bowl that is about is 8 inches/20cm internal diameter and 6-8cm, 2.5- 3 inches deep or individual ramekins or small pie dishes.
Slice the aubergine or courgettes lengthways about 1/2cm thick being careful not to make them too thin, especially the courgette but not so thick that they will not mould round your dish.
Lightly brush with EVOO and if liked some crushed garlic and grill until golden and the vegetables are soft but not breaking apart. Any smaller pieces or those that are a bit too thin can be used to make the bottom or top of the dish more covered.
Set aside to cool.
Oil your chosen dish and layer the vegetables to cover the bottom and sides leaving them as far over the side at the top as possible as these will be folded over to cover the pie.
Method
Inside Layers
Mushroom Layer
Heat the oven to 190C, 170C fan, 375F, Gas 5
Slice the mushrooms and in a bowl mix with the EVOO, herbs, garlic, and balsamic vinegar.
Spread out on a baking tray and bake for 20-30 minutes.
Butter Bean Layer
Whilst the mushrooms are cooking, heat the EVOO in a deep frying pan and add the chopped leaks. Cook until translucent.
Add the garlic and herbs, butter beans and cook for another minute.
Stir the Ajvar or alternative through the bean mixture.
Put this mixture on top of the feta and press down.
Spinach Layer:
In the same pan as the beans have been cooked add the remaining EVOO and the spinach, cook until the spinach has wilted.
Put the spinach in a colander over a bowl and allow the juices to drain from the spinach, if not too much you could stir this into the Butter Bean mixture.
Finishing the Pie
Heat the oven to 190C, 170C fan, 375F, Gas 5
Remember the bottom will be the top when the pie is turned out. Layer the ingredients:
Crumble half the feta and sprinkle in the bottom of your prepared dish
Next spoon in the butter bean mixture ensuring to leave enough space for the remaining ingredients.
Layer the mushrooms over the butter beans and then the spinach.
Finish off with the remain feta crumbled.
Now cover the pie with the remaining aubergine or courgette using any remaining small pieces in the centre first.
If necessary, brush with aquafaba to keep the vegetables in place.
Bake in the oven for 45-60 minutes.
When cooked leave to stand for 5 minutes then turn out the pie onto a serving dish.
Judith Cousin, Author
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