Description
A hearty and colorful vegetarian pie featuring roasted sweet potatoes, butternut squash, and carrots, mixed with peas and spinach, topped with toasted walnuts and a creamy garlic herb cheese drizzle for a rich, savory finish.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 cup frozen peas, thawed
- 2 cups fresh spinach, chopped
- 1/2 cup walnuts, toasted and chopped
- 1 pre-made pie crust (or homemade)
- 1 cup cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs (such as parsley or chives), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup milk or cream (for drizzle)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
- While vegetables roast, prepare pie crust in a pie dish and pre-bake according to package instructions (about 10 minutes).
- In a bowl, mix roasted vegetables with peas and spinach, then spoon into the pre-baked pie crust.
- In a separate bowl, blend cream cheese, garlic, herbs, and milk until smooth for the drizzle. Set aside.
- Bake the filled pie at 375°F (190°C) for 15-20 minutes until heated through.
- Remove pie from oven, top with toasted walnuts, and drizzle with the creamy garlic herb cheese mixture before serving.
Notes
You can customize the seasonings to taste.