Vegetable Mediterranean pie with cheese

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Pouring dough is a very handy thing – for open and closed pies, pizza. For this dough you can use almost all sour-milk products (yogurt, sour cream, kefir…) especially practical in recycling products with a suitable shelf life – the older and more sour, the more tender the pie will be, even with stuffing – flight of fancy… It is prepared quickly, minimal costs and always a great result, most importantly a lot of cheese! If you’re not sure about your oven capabilities, or if you’re not sure that the pie will bake in the time specified, then a piece of advice: pour the pie in a dish to begin with, then put it in a preheated oven for about 15 minutes so that the pastry hardens; then take the pie out, spread the filling and cheese, and continue baking until it is ready.

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Vegetable Mediterranean pie with cheese


for the dough:

  • natural 10% yogurt – 500 g
  • 2 eggs
  • white soda 1 tsp.
  • 1 tsp. sugar
  • salt
  • flour


  • small zucchini
  • onion
  • yellow and red paprika
  • green beans
  • garlic (clove)
  • black olives
  • mushrooms
  • Italian herb mix
  • salt / pepper
  • grated cheese
  • sesame seeds


Prepare the stuffing by frying all ingredients (unless olives, in which case, simply cut them into rings and add to the filling. Season with salt and pepper, spices and herbs and cool.

Vegetable Mediterranean pie with cheese

Make the dough of the suggested products to the consistency of pancake batter, spread it evenly on the surface of the mold, then the filling, cheese and sesame seeds.

Vegetable Mediterranean pie with cheese

Bake in preheated oven approx. 35 minutes at 160 degrees (in order to avoid problems with baking, take into account the ability of your oven).

Vegetable Mediterranean pie with cheese

Bon Appétit!

Vegetable Mediterranean pie with cheese

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