Low Fat Savory Vegetable Pie

Satisfy your cravings without compromising on health with this Low Fat Savory Vegetable Pie—a wholesome, flavor-packed dish perfect for weeknight dinners or meal prep. Featuring a nutty whole wheat crust, this pie is filled with a colorful medley of sautéed onions, bell peppers, carrots, zucchini, and spinach, all brought together with a light and creamy low-fat ricotta and egg white mixture. Seasoned with aromatic thyme, nutmeg, and a hint of black pepper, this hearty yet nutritious pie bakes to golden perfection in under 40 minutes. Ideal for health-conscious eaters and veggie lovers alike, it’s a guilt-free comfort food that can be served warm or at room temperature for ultimate convenience. Whether you're looking for a light vegetarian main course or a stunning addition to your brunch table, this low-fat vegetable pie ticks all the boxes.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams Whole wheat flour
• 75 ml Cold water
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 1 cup Chopped onion
• 2 cups Chopped bell peppers (red and yellow)
• 1 large Carrot, diced
• 1 medium Zucchini, diced
• 2 cloves Garlic, minced
• 2 cups Baby spinach
• 100 grams Low-fat ricotta cheese
• 3 large Egg whites
• 0.5 teaspoons Black pepper
• 1 teaspoons Dried thyme
• 0.25 teaspoons Nutmeg
• 0 Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, combine the whole wheat flour and salt. Add the olive oil and cold water slowly, mixing with a fork until the mixture forms a dough.

Step 3

Knead the dough lightly on a floured surface, then roll it out to fit into a 9-inch pie pan. Press the dough into the pan, trimming any excess around the edges.

Step 4

In a large non-stick skillet, spray with cooking spray, and sauté the onions over medium heat until soft, about 5 minutes.

Step 5

Add the bell peppers, carrot, zucchini, and garlic to the skillet. Cook for an additional 5-7 minutes, until the vegetables are tender.

Step 6

Stir in the baby spinach and cook until wilted, approximately 2 minutes.

Step 7

Remove the skillet from heat and let the vegetables cool slightly.

Step 8

In a separate bowl, combine the ricotta cheese, egg whites, black pepper, dried thyme, and nutmeg.

Step 9

Fold the cooled vegetable mixture into the ricotta mixture until well combined.

Step 10

Pour the vegetable and ricotta mixture into the prepared pie crust.

Step 11

Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.

Step 12

Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1331.9g)

Amount per serving	% Daily Value*
Calories	1411.5

Total Fat 42.4g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 38mg	0%
Sodium 1567.8mg	0%
Total Carbohydrate 213.9g	0%
Dietary Fiber 38.2g	0%
Total Sugars 34.5g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 554.7mg	0%
Iron 13.2mg	0%
Potassium 2803.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 16.1%

Carbs: 58.0%