Try this Vegetable Potpie recipe, or contribute your own.
Suggest a better description1. Heat the oven to 375 degrees. Grease 4 2-cup baking dishes with 1 tablespoon oil. Heat another tablespoon oil in a large pot over medium heat. Add onions, carrots, and bell pepper. Cook, stirring occasionally until softened 3 to 5 minutes.
2. Add garlic, salt, and pepper, and cook, stirring until fragrant, about 1 minute. Add tomatoes, bring to a boil. Stir in beans and half of spinach. Cook and stir long enough for spinach to soften and release its liquid, 1 to 2 minutes. Then add remaining spinach. When it is wilted, stir in peas and oregano; transfer to prepared dishes.
3. Brush a sheet of phyllo dough with 1 tablespoon oil. Top with a second sheet and top with 1 tablespoon olive oil. Fold sheets like a book and cut in quarters. Drape over vegetables, tucking in edges. Score the top; brush with remaining oil and put potpies on a baking sheet.
4. Cook until crust is golden and the filling bubbles.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 34 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 168.8mg | 6 % | |
Potassium 812.1mg | 21 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 14.5g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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