Here are five easy-to-make (and delicious!) savory pies filled with vegetables and cheese. All of them come together in just 30 minutes.
Unless otherwise specified, you can use this pie dough recipe to make any of these savory pies. Or you simply buy ready-made dough.
Broccoli and Ricotta
Cut 1 lb. broccoli into florets and blanch for 10 minutes in plenty of salted water. Drain and sauté in a pan with a drizzle of extra-virgin olive oil, garlic, and chili pepper flakes. In a separate bowl, combine the broccoli with 7 oz. ricotta. Prepare a pie dough (or use the ready-made version) and fill with the broccoli-ricotta mixture. Sprinkle the top with grated Parmigiano Reggiano and slivered almonds. Bake in the oven for 20 minutes at 350°F.
Rustic Savory Pie
Cut 4 medium-sized zucchini into rounds and sauté the chopped zucchini pieces in a pan with extra-virgin olive oil and ½ shallot. Pour the zucchini and shallot in a mixing bowl, adding 2 oz. ricotta, 1 oz. Parmigiano Reggiano, 1 egg, salt, and pepper. Mix the ingredients using a regular blender or hand-blender. Cover a baking dish with the pie dough (homemade or store-bought) followed by the blended zucchini mixture. Lastly, cut some edible squash blossoms in half and add them to the mixture. Bake for 30 minutes at 350° F. If you like, you can throw some toasted guanciale or cooked bacon into the mix to up the pie's flavor factor.
Cheesy Potato Pie
Wash and peel 1 lb. potatoes and cut them into cubes. Transfer the cubed potatoes to a bowl containing very cold water to prevent them from oxidizing. Next, dry the potatoes and transfer them to a saucepan with 2 garlic cloves and a little extra-virgin olive oil. Brown the potatoes for just a few minutes. Add a few sprigs of rosemary and let cook for 10 minutes. In the meantime, cut 4 oz. Malga cheese* into cubes. Cover a pie dish with a sheet of puffy pastry dough. Remove garlic and rosemary from the potato mixture and pour into the pastry dough, distributing everything evenly. Add the cheese cubes. In a bowl, combine 2 eggs, 1 cup milk, pepper, salt, and nutmeg, and mix. Sprinkle the surface of the pie with the egg mixture, then fold the edges of the pie inwards and bake for 30 minutes at 350°F.
*Malga is a cow's milk cheese from Friuli. If you can't find it, substitute Montasio or Fontina.
Caprese Pie
Slice 3 ripe tomatoes, place them on a baking tray, sprinkle them with oil and oregano, then bake in the oven for 40 minutes at 450° F. In the meantime, slice 8 oz. mozzarella and let drain to release all excess water. Prepare a puff pastry (or use a ready-made puff pastry dough) and place the baked tomatoes inside, alternating with slices of mozzarella garnished with some fresh basil leaves. Add salt, pepper, and a little oil. Close the edges, pulling them towards the center. Bake in the oven for 30 minutes at 350°F.
Anchovies, Olives, and Onion
In a pan, sauté 2 garlic cloves and 2 sliced onions. Add vegetable broth, salt, and pepper. Continue cooking until broth is evaporated. Prepare a puff pastry dough (or buy a ready-made version). Crush some black olives and drain 10 anchovy fillets preserved in oil. Pour the onion stew over the puff pastry dough. Add the olives and anchovies, and then bake at 400°F for 20 minutes.
