Spiral Veggie Pie

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A few weeks ago a friend posted a recipe for a veggie spiral that looked beautiful and challenging. I love making meatless dishes and decided to try a modified version of the recipe. In the making of this dish I decided I need a new mandolin. Mine didn’t seem to cut the veggies as thin as they should have been and I had to use a wide peeler for the sweet potatoes and carrots.

Preheat oven to 375.

Ingredients:

2-3 yellow squash

2-3 zucchini

2 small eggplants

2 carrots

2 sweet potatoes

4 oz cream cheese at room temperature

1/2 cup sour cream

2 T Dijon mustard

fresh sage leaves

salt and pepper

olive oil

single pie crust

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Prepare your pie crust.

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Using a mandolin (or wide peeler) thin slice the vegetables. Do not peel the vegetables; the skins add color to the dish.

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Using a hand mixer beat cream cheese, sour cream, and Dijon mustard until smooth.

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Spread cream cheese mixture in the pie shell. Sprinkle with chiffonaded sage leaves.

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Begin rolling the veggies, skin side up, in a spiral alternating the colors. Continue until you reach the ends of the dish.

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Drizzle with olive oil and season with kosher salt and fresh ground pepper.

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Bake in preheated oven for 45 minutes.

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Cool for 5 minutes, slice and enjoy.

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Great served with a salad and bread. It’s a beautiful dish in its own right that’s fun to prepare. A perfect vegetarian dish or a side for a meat dish.

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2 thoughts on “Spiral Veggie Pie

    • Nancy, I ordered a Benriner mandolin, extra wide. My daughter’s boyfriend is a professionally trained chef and that particular brand was his recommendation. I have a good friend who has an OXO which was the #1 rated mandolin by Cooks Illustrated and she really likes it. I also have a Benriner spiralizer and love that!

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