Recipes for pies with vegetables. Cooking with love: delicious, healthy and nutritious vegetable pie

In the summer, at the time of abundance of various vegetables, do not miss the opportunity to cook a delicious vegetable pie. Vegetable pie can be prepared absolutely and any vegetables. Especially popular are summer vegetables with vegetables such as zucchini, bell peppers, eggplant, cauliflower, and tomatoes. Pie dough can be either puff or yeast, unleavened or shortbread.

It should be noted that all vegetable pies can be either with an open filling or with a closed layer of dough. It is customary for us to call open vegetable pies. Such vegetable pies can be found in many cuisines of the world, which clearly indicates their popularity.

You can speed up cooking from vegetables if you use ready-made puff pastry or pita bread, from which surprisingly tasty vegetable pies are obtained. You can diversify the vegetable filling of such pie with the help of cheese, sour cream fillings, as well as meat and sausages.

It should also be noted that vegetable pie recipe may also include mushrooms. Especially for you, we have prepared the most popular and delicious recipes for vegetable pies, which we are happy to share with you.

Vegetable pie. The best recipes with photos

Salami Vegetable Pie - Recipe

Ingredients:

For test:

• Kefir - 1 glass,
• Margarine - 150 gr.,
• Chicken eggs - 2 pcs.,
• Flour - 2 cups
• Soda - 1 teaspoon,
• Salt - a pinch

For filling:

• Salami sausage - 200 gr.,
• Bulgarian pepper - 2 pcs.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Tomatoes - 2 pcs.,
• Salt and spices - to taste,
• Vegetable oil.

To prepare such vegetable pie with salami First of all, you need to knead the dough. Pour kefir into a bowl, beat eggs into it. Mix with a whisk until homogeneous. Melt the margarine in a water bath. After it has cooled, pour it in a thin stream into kefir with eggs.

Stir, add soda, salt and sifted flour. Add flour in small portions, while constantly mixing the dough with a whisk. After all the flour has been added, knead the dough with your hands. It should be elastic and uniform in consistency. Cover the bowl with a towel and set it aside.

Let the dough rise a little while you prepare the filling. Peel the salami sausage and cut into strips. Cut the onion, bell pepper and carrot into small pieces. Put the vegetables in the pan and simmer them for no more than 10 minutes. At the end of the stew, add your favorite spices and salt.

Add chopped sausage to vegetables. The filling is ready. Put half of the dough on a mold greased with vegetable oil. Flatten it with your hands and shape the sides around the edges. Spread the filling over the dough in an even layer. After that, cover it with the remaining dough. Vegetable pie, recipe with photo, which you recognized, is baked at a temperature of 180C for 40 minutes.

Vegetable puff pastry pie - recipe

Ingredients:

• Lavash - 2 pcs.,
• Tomatoes - 3-4 pcs.,
• Eggplant - 1 pc.,
• Bulgarian pepper - 2 pcs.,
• Parsley or cilantro
• Garlic - 2-3 cloves,
• Spices "Italian herbs",
• Salt - to taste
• Sunflower oil.

Vegetable layer cake- This is a cake that consists of several layers. Wash the eggplant without removing the skin from it, cut into rings. Rub the resulting rings with salt and leave for 5 minutes. Then rinse them under running water. Together with the salt, all the bitterness will also go away.

Pour boiling water over the tomatoes and remove the skin from them, then cut them into slices. Finely chop the peeled garlic cloves with a knife. Also finely chop cilantro or fresh parsley. Saute chopped garlic with spices in sunflower oil. Add chopped tomatoes, parsley (cilantro) and eggplant rings. Stew the filling for no more than 15 minutes.

Put pita bread in a baking dish greased with sunflower oil. Catch the filling on it, and then cover with a second pita bread. Bake in a well-heated oven for about 30 minutes.

Pie "Vegetable Idyll" - recipe

Ingredients:

• Carrots - 300 gr.,
• Zucchini zucchini - 300 gr.,
• Oil - 200 gr.,
• Flour - 2 cups
• Ice water - 1 cup
• Cream - 100 ml.,
• Nutmeg,
• Egg - 1 pc.
• Cheese - 100 gr.,
• Garlic - 2-3 cloves,
• Sunflower oil

Pour half a cup of flour into a bowl. Add diced butter, a pinch of salt and cold water to the flour. Knead the dough with your hands. It must be elastic. Grease a baking dish with vegetable oil. Roll out the resulting dough with a rolling pin into a thin layer. The diameter of the cut dough layer should be slightly larger than the diameter of the mold.

Put the rolled out dough into the mold. Place the dough mold in the refrigerator. Meanwhile, prepare the pie filling. Wash carrots and zucchini. Peel the skin off the carrots. Using a vegetable peeler, cut the zucchini and carrots into thin strips. Next, alternately lay out the strips of zucchini and carrots, starting from the edges, lay them all the way to the center. Now you need to prepare the filling for the pie. Beat one egg with a whisk.

Pour cream into them, add chopped garlic, a pinch of salt, grated cheese, nutmeg and mix. Pour the filling over the pie. Preheat the oven to a temperature of 180 C. Place the dish with vegetables and bake for at least 40 minutes. The appearance of a golden crust will indicate the readiness of the pie.

Also you can cook vegetable pie in a slow cooker.

Vegetable pie in a slow cooker - recipe

Ingredients:

• Flour - 1 cup
• Yeast - 40 gr.,
• Kefir - 1 glass,
• Sugar - 1 tbsp. spoon.
• Tomatoes - 3 pcs.,
• Eggplant - 1 pc.,
• Cottage cheese - 300 gr.,
• Eggs - 2 pcs.,
• Sour cream - 100 gr.,
• Basil,
• Parsley,
• Vegetable oil,
• Salt.

Yeast pour half a glass of water and add sugar. Let them come up for about 15 minutes. After that, add kefir, flour and a pinch of salt. Knead the dough. Beat eggs into cottage cheese and put sour cream. Stir. Wash eggplant and tomatoes. Remove the skin from the eggplants and cut them and tomatoes into circles.

Chop the basil and parsley. Grease the bottom of the multicooker bowl with sunflower oil. Lay out the dough. Pour the curd filling on it, put eggplant slices and tomato. Sprinkle with chopped basil and parsley. Select the "Baking" mode for 1 hour. After the beep, the vegetable with eggplant, tomatoes and cottage cheese will be ready. Carefully place it on a plate and serve.

Puff pastry vegetable pie - recipe

Ingredients:

• Zucchini - 1 pc.,
• Tomatoes - 3 pcs.,
• Bulgarian pepper - 1-2 pcs.,
• Hard cheese - 100 gr.,
• Puff pastry (purchased or homemade) - 300 gr.,
• Salt,
• Parsley,
• Vegetable oil.

This puff pastry vegetable pie can be attributed to those pies that are prepared in haste if you use ready-made store-bought puff pastry. The filling of the pie will consist of vegetables such as bell peppers, tomatoes and zucchini. Wash all vegetables.

Peeled from the skin, cut into rings, the same rings you need to cut and tomatoes. Bulgarian pepper cut into half rings. Cheese grate on a fine grater. Lubricate the form in which the cake will be baked with sunflower or butter. Roll out the puff pastry thinly with a rolling pin.

Put it in a mold and form the sides. Then put circles of zucchini and tomatoes on the dough. Place bell peppers on top of them. Sprinkle the pie with grated cheese. Bake it at 180C for about 30 minutes. Due to the vegetables, the cake turns out to be very juicy, and thanks to the cheese - with a beautiful golden brown crust. You can eat with vegetables immediately after removing it from the oven.

Vegetable Pie with Cauliflower - Recipe

Ingredients:

• Pole cabbage - 200 gr.,
• Tomatoes - 3 pcs.,
• Eggs - 2 pcs.,
• Sour cream - 200 gr.,
• Kefir - 1 glass,
• Flour - 2 cups
• Soda - 0.5 tsp,
• Salt,
• Parsley,
• Black pepper,
• Sunflower oil.

This vegetable pie It is very easy to prepare, but it turns out incredibly tasty. Pour kefir into a deep bowl. Beat one egg, add a pinch of salt, soda and flour. Knead the dough, the consistency of which resembles thick sour cream. Cover the bowl with the dough with a towel and leave for 15-20 minutes so that it comes up a little.

Divide into florets and boil in salted water for 5 minutes. Finely chop the tomatoes. Whisk sour cream with one egg. Chop the parsley. Put the dough on a mold greased with vegetable oil. Then add cauliflower and chopped tomatoes. Pour the sour cream over the pie. Sprinkle with black pepper and parsley. Bake the cake at an oven temperature of 180C for about 35-40 minutes.

We hope that you liked these vegetable pies, the recipes of which we told you, and soon you will try to bake at least one of them. And now you will learn the recipe for a yeast vegetable pie made from zucchini and eggplant.

A vegetable pie or pizza with vegetables is a good option to prepare an interesting savory pastry that guests will definitely appreciate. Zucchini and eggplant with sweet peppers will give an amazing taste, and you will not even notice that without meat or sausage. In terms of taste, it will not yield to anything.

50 minutes will be enough for you to make this delicious pastry and serve it to the table. You will not need to spend a lot of time preparing the dough. It is done in 10 minutes. In addition, the list of ingredients for the test is very short. You can choose the filling according to your taste. You can also add tomatoes and cheese, they will give the pie a special sophistication. So, let's get ready.

Ingredients:

• sour milk - 150 ml,
• yeast - 1 teaspoon,
• wheat flour - 1.5 cups,
• salt - 2 teaspoons,
• sugar - 1 tbsp. spoon,
• zucchini - 1 pc.,
• eggplant - 1 pc.,
• sweet pepper - 1 pc.,
• sour cream - 60 ml,
• tomato paste - 60 ml,
• oregano - to taste
• vegetable oil - 50 ml.

Vegetable pie with zucchini and eggplant - recipe

Warm the sour milk a little. The temperature should not exceed 40 degrees.

Pour yeast into sour milk and stir. Add sugar and leave for 5 minutes.

At this time, wash and cut the zucchini and eggplant into rings. Get them into shape.

Pour vegetable oil into a small container, add salt and spices to it. Brush the zucchini and eggplant with this sauce.

Put the form in the oven for 10 minutes and cook at a temperature of 200 degrees.

Pour salt and flour into a bowl with milk. Knead the dough.

The dough can be left to rise. You will still roll out the dough very thinly.

Roll out the dough and cut to fit the shape, put it in a greased form.

Stir sour cream with tomato paste and salt and grease the dough in a mold with half of this sauce. Place zucchini and eggplant on top.

And fill with sour cream-tomato mixture.

Sprinkle the oregano pie on top and place in the oven. Cook at 180 degrees for about 30 minutes.

Ready vegetable pie with zucchini and eggplant served under sour cream-tomato sauce to the table immediately after preparation. Thin dough with baked vegetables have an incredible taste, and even meat lovers will definitely appreciate this recipe.

Vegetable pie with zucchini and eggplant. Photo

Pie is not only an occasion to gather at the table with the whole family, but also a great option for a hearty snack or a light dinner for the weekend. And if it turned out delicious, and even beautiful, then success is guaranteed!

During the harvest season, we invite you to try out recipes for pies stuffed with the most popular vegetables - pumpkin, zucchini, tomatoes, eggplant, peppers, cabbage and potatoes.

Pie with zucchini, sweet peppers and nuts

You will need: For the test:
800 g flour
100 g ground nuts
180 g butter
1 pinch of salt
For filling:
300 g onion
2 red sweet peppers
4 zucchini
1 tbsp vegetable oil
5 eggs
100 ml milk
salt
ground black pepper
Knead the dough from the above ingredients. Wrap it in cling film and place it in the refrigerator for 30 minutes. Zucchini, without peeling, cut into slices. Cut the sweet pepper pods into halves, remove the seeds and partitions, cut the flesh into cubes. Chop the onion and saute in vegetable oil for 10 minutes. Add pepper cubes, season and simmer for 5 minutes. Zucchini fry without adding oil, season. Roll out the dough and put in a greased form, making a high side. Bake for 10 minutes in the oven at 180°C. Then remove the dough base from the oven. Mix eggs with milk, pour 1/3 of the resulting mass onto the dough. Put half of the filling on top, pour another 1/3 of the egg-milk mass. Lay out the remaining filling and pour the remaining egg-milk mass.

Layered pumpkin pie with cheese

You will need:
1 kg pumpkin
200 g slightly salted cheese
4 tomatoes
50 g butter
salt
ground black pepper
spices to taste
bunch of parsley
Wash the pumpkin, dry it and cut it into 4 pieces. After removing the seeds, boil in salted water. Peel the skin from the boiled pumpkin and cut the flesh into slices. Grind the cheese. Wash tomatoes and cut into slices. Wash greens, dry and chop. Melt butter. Arrange pumpkin slices in layers on a greased baking sheet. Sprinkle each layer with chopped cheese. Arrange tomato slices nicely on top, garnish with chopped herbs and pour over with melted butter. Salt, pepper and season with spices. Bake pumpkin pie in the oven for 25-30 minutes at 180 ° C, pouring with butter. Garnish with green sprigs when serving.

Eggplant pie

You will need:
450 g flour
1 egg for brushing
250 margarine or butter
1 glass of milk
4 tbsp. l. vegetable oil
a pinch of salt
For filling:
2 kg eggplant
4 bulbs
4 eggs
250 grated cheese or cheese
a bunch of greens salt,
caraway,
garlic to taste
Knead the dough. Combine flour, milk, vegetable oil and salt and mix well. Place in refrigerator for 15 min. Freeze margarine or butter and cut into cubes. Roll out the dough into a layer, spread the margarine. Roll the dough back into a ball and refrigerate for 15 minutes. Make stuffing. Peel the eggplant, cut the flesh into cubes, salt, cover and leave for 40 minutes. Peel, cut and sauté the onion. Squeeze eggplant, combine with onions, mix and simmer until softened. Salt, add cheese or cheese, chopped greens, mix everything well. Cool down. Separate whites from yolks. Whisk the whites. Add egg yolks to vegetables one at a time, mixing well. At the end - proteins. Divide the dough into 2 parts, roll into layers. Put one layer on a baking sheet, lay out the filling, cover with another layer, brush with egg. Bake in an oven preheated to 180 ° C for 40 minutes.
Lavash snack pie with eggplant and cheese

You will need:
3 large sheets of Armenian lavash
4 large eggplants
500 g grated cheese
600 g chopped canned tomatoes
5 garlic cloves
bunch of cilantro
salt
ground black pepper
vegetable oil
Wash the eggplant and cut into slices 1 cm thick. Salt, let stand for 15 minutes, then rinse with water and dry. Fry the mugs in vegetable oil on both sides. Chop the garlic and lightly fry in 1 tbsp. oils. Add tomatoes (along with liquid) and boil until thickened. Grind cilantro and mix into the garlic-tomato mass. Salt, pepper. After 1 min, remove and cool. Cut the lavash sheets in half and put on a baking sheet, smearing with tomato paste and putting the eggplant and feta cheese in turn. Cover with foil and bake for 20 minutes in the oven at 190°C. Then remove the foil and brown the cake.

Pie with zucchini, tomatoes and cheese

You will need:
250 g flour
3 eggs
125 g butter
4 tomatoes
250 g zucchini
2 tbsp. l. olive oil
200 g chopped onion
1 minced garlic clove
2 tbsp. l. chopped parsley
100 g grated Gouda cheese
5 st. l. cream
150 g sour cream
ground paprika
From flour, 1 egg, a pinch of salt, butter and 3 tbsp. l. water to knead the dough. Roll it into a ball, wrap in cling film and leave for 30 minutes. in the refrigerator. Cut the zucchini into slices, peel the tomatoes, peel and seeds, fry in vegetable oil into slices and lay out. Saute the onion and garlic in the same pan. Then mix them with parsley, gouda, 2 eggs, cream and sour cream. Salt and season with paprika. Roll out the dough and put it in a greased form, making a side 3 cm high. Prick the dough with a fork. Spread zucchini and tomatoes on it. Pour in the egg-butter mixture. Bake the cake on the lower level of the oven for 35-40 minutes at 180 ° C. Cut and serve hot.

Cabbage puff pastry with tomatoes

You will need:
1 kg cabbage
200 ml vegetable oil
2 tsp sweet ground pepper
3 tomatoes
3 art. l. fat
salt
bunch of parsley
Wash the cabbage, dry it, chop it into strips, salt and rub with your hands. Simmer in a pan with vegetable oil until soft, stirring occasionally and adding hot water. When the cabbage softens, add sweet pepper and mix. Cut the tomatoes into circles. Place half of the total amount of stewed cabbage on a baking sheet, top with a layer of tomatoes and salt. Put the remaining cabbage in a new layer on top of the tomatoes and “crown” the cake with the remaining tomatoes. Sprinkle with fat and bake in the oven for 10 minutes at 180 ° C. Garnish with parsley when serving.

Vegetable pie with ham

You will need:
For test:
1.5-2 tbsp. flour
150 g butter or margarine for baking
4 yolks
50-70 ml water
vegetable oil for baking
For filling:
200 g boiled ham or doctor's sausage
2 tomatoes
2 multi-colored bell (yellow and red) peppers
50 g green peas
1 zucchini
1 small onion Salt Ground black pepper to taste
80 g hard cheese
3 eggs
200 g sour cream
50 g butter
dill greens
Knead the dough. Combine flour with yolks and grind. Add softened butter or margarine, pour in water and mix thoroughly. Place the dough in the refrigerator for 30 minutes. Prepare the filling. Cut boiled sausage or ham into strips. Wash tomatoes, bell peppers, zucchini and cut into cubes. Peel the onion and chop finely. Fry the onion in vegetable oil until golden brown. Take the dough out of the refrigerator and put it in a baking dish greased with vegetable oil, form the sides. Put boiled sausage or ham on the dough. Arrange tomatoes, zucchini, peas, bell pepper evenly on top. Sprinkle with fried onions, salt and pepper to taste. Sprinkle cheese evenly on top. Combine eggs with sour cream and beat lightly. Pour the egg mixture over the pie. Heat the oven to 180°C. Bake for about 1 hour. Decorate as desired.

Pie with tomatoes and zucchini

You will need:
For test:
250 g flour
150 ml warm water
10 g fresh yeast
70 g butter
a pinch of salt
vegetable oil for baking
For filling:
4 tomatoes
2 zucchini
50 g cheese
2 eggs
100 g sour cream
1 st. l. chopped marjoram
1 st. l. chopped thyme (or basil)
salt to taste
Knead the dough. Dissolve yeast in warm water, leave for 10 minutes. Combine the mixture with melted butter, flour, mix everything well. Knead the dough and leave for 30 minutes in a warm place. Make stuffing. Peel and chop the zucchini, chop the tomatoes too. Eggs, sour cream, thyme, marjoram combine and beat. Cheese grate on a medium grater. Roll out the dough into a layer and put it on a baking sheet greased with vegetable oil, pierce in several places. Put the zucchini and tomatoes, salt, sprinkle with grated cheese and pour over the egg mixture. Bake in an oven preheated to 180 ° C for 40 minutes.

Pie with tomatoes and cheese

You will need:
For test:
100 g butter
4 tbsp. l. sour cream
250 g flour
1 pinch of salt
For filling:
3 tomatoes
200 g cheese
For filling:
150 ml sour cream
2 eggs
salt
ground black pepper
Cut the chilled butter into cubes for the pastry. Sift flour with salt, combine with butter and chop into crumbs. Add sour cream and knead the dough. Shape into a ball, wrap in cling film and refrigerate for 1 hour. Cut the tomatoes into thin circles for the filling. Cheese - small cubes. To fill the eggs, beat in a mixer with sour cream, salt and pepper. Preheat the oven to 200°C. Pour the chilled dough into a springform pan with sides. Put half of the cheese on the dough, put the circles of tomatoes on top. Lay out the remaining cheese and pour over the egg-sour cream mixture. Place in preheated oven for 40-60 minutes.

Quiche with vegetables and chicken

You will need:
450 g frozen puff pastry
1 chicken fillet
2 tbsp. l. vegetable oil
200 broccoli and cauliflower
200 g cheese
1 egg
200 g natural yoghurt
salt
ground black pepper
Defrost the dough. Chicken fillet cut into small pieces, salt and pepper. Heat the oil in a frying pan and fry the fillet until browned. Separate broccoli and cauliflower into pieces. Cheese grate on a coarse grater. Preheat the oven to 190°C. Put the dough into a mold, lay the chicken fillet and cauliflower on top. Beat eggs with yogurt, salt and pepper. Pour the mixture over the top of the cake. Sprinkle with grated cheese and put in the oven for 40 minutes.

french quiche

You will need:
For test:
125 g margarine
250 g flour
1 egg
a pinch of salt
For filling:
2 stalks of leeks
1 st. l. vegetable oil
200 g fresh salmon fillet
1/2 lemon
1 head of broccoli
6 cherry tomatoes
For filling:
2 eggs
200 ml cream
salt
ground black pepper
Chill the margarine well. Mix the flour with a pinch of salt and chop with margarine until an oily crumb is obtained. Beat in the egg and knead the plastic dough. Wrap in cling film and refrigerate for 40 minutes. Wash the leek, pat dry and cut into slices. Heat the vegetable oil in a frying pan and fry the leek until golden brown. Cut the fillet of fresh salmon into small cubes, salt, pepper and sprinkle with lemon juice. Wash the broccoli, disassemble into kostok and boil until half cooked in boiling salted water. Preheat the oven to 180°C. Roll out the dough and place in a greased pan. Top with leeks and fish. Whisk the eggs with the cream, season with salt and pepper and pour over the fish with the leeks. Bake 20 min. Then remove from the oven, put the broccoli, cherry tomatoes and bake for another 10 minutes.

Potato pie with meat

You will need:
4 potatoes
1 cup flour
80 g butter
2 small onions
3 pods of multi-colored sweet pepper
4 tbsp. l. olive oil
500 g minced meat
1 tsp ground paprika
3 eggs
150 ml milk
2 tbsp. l. tomato paste
Knead the dough. Peel potatoes, boil and mash hot. Add softened butter, flour, eggs, milk, salt and knead the dough. Put the dough in a high baking dish, greased with oil, form the sides. Bake the cake for 15 minutes in the oven at 180 ° C. Peel and finely chop the onion and bell pepper. Fry together for 2 tbsp. l. olive oil until the onion is golden brown, salt. Salt the minced meat, season with paprika to taste and fry separately. Put half the meat on the cake, pepper and onion on it and then the remaining meat. Brush with ketchup. Put back in the oven and bake for another 45 minutes.

Hello my dear readers! Let's bake a vegetable pie with zucchini and sausage today. Somehow, in our family, a simple yeast dough took root very well. From it we cook both pizza and any salty pies. By the way, how to make yeast dough for a pie can be found in another article,. Based on it, we will bake a cake as easy as shelling pears.

At first glance, it may seem to many that yeast dough is very difficult. But no ... I guarantee that if you learn how to knead this wonderful dough, then you will always have quick unsweetened pastries in the house. So, today we are baking a vegetable pie with zucchini, sausage and tomatoes. By the way, this time I used frozen vegetables. I have them prepared in circles or halves. Such a blank is suitable for baking, and for any dishes.

This simple quick pie can be a treat for a decent number of guests, namely 12 people. We will prepare it on a baking sheet. So, we list the necessary products for the pie.

Ingredients

• Yeast dough
• Zucchini - 200-300 grams
• Tomatoes - 200 grams
• Sausage - 150 grams (optional)
• Onion - 1 large head
• Mayonnaise or sour cream - 2 tbsp. spoons
• Chicken eggs - 4 pcs.
• Salt pepper.
• Vegetable oil
• Greenery

How to make vegetable pie as easy as pie

Let the finished yeast dough come up a little, namely from 30 minutes to 1 hour, but for now we will prepare the filling. Fry the onion sliced ​​in half rings in vegetable oil.

Spread zucchini or zucchini to the onion and fry them until tender. You can cover and steam for about five minutes.

We take a baking sheet. Lubricate it with vegetable oil. Then, with the help of oil, stretch the dough on a baking sheet, making bumpers around the edges. Spread chopped fresh tomatoes on the dough. Let's salt them a little. You can also sprinkle with black pepper.

Add sausage if you like. Cut it into halves of circles and lay out over the entire surface.

Now sprinkle everything with chopped herbs. I have celery in my freezer. I sprinkled it on our pie "as easy as shelling pears".

And the final stage - pour everything with beaten eggs with sour cream or mayonnaise. Add a little salt and pepper. Spread the egg mixture evenly over the entire surface of the pie. We send the vegetable pie “as easy as shelling pears” to the oven. But first, preheat the oven to 180 degrees. We bake our simple delicious cake for about 20 minutes.

Making a simple pie turned out to be really easy! When it browns, take it out of the oven.

We got a homemade cake, simple and very tasty. Its aroma and appearance will certainly stimulate your appetite. Prepare this for your guests. They will definitely appreciate it. And the proof will be an instantly devastated dish. Checked! Everyone loves pie! By the way, if you want, you can bake a simple pie in a slightly different way. Namely, prepare the filling to your liking, adding the ingredients that you like.

It remains to cut the cake in portions and serve. It, like pizza, is best consumed hot.

That's all for today. A very simple vegetable pie is ready. Please come to the table.

Best regards, Olga