Vegetarian Pastitsio Pies Recipe

This recipe for vegetarian pastitsio pies is my absolute favorite because it seamlessly combines comfort food with a hint of Mediterranean flair, making it both nostalgic and exciting. Plus, the crispy phyllo pastry filled with a rich, veggie-packed sauce and creamy feta completely satisfies my craving for a meal that’s both indulgent and wholesome.

My passion lies in making recipes that put a pleasing twist on standard fare. These Vegetarian Pastitsio Pies take the classic Greek bake and serve it up in a very nutritious, portable form.

I worked long and hard to make these pies full of flavor and goodness, and I think the secret to their success is the use of finely chopped mushrooms mingled with the other ingredients. (Don’t tell the kids!

If they don’t know, they can’t complain, right?) I dusted these beauties with some paprika and fashioned a plate of them alongside sprigs of fresh parsley. Mouthwatering!

Ingredients

Olive oil: Fats that are good for your health, boosting flavor and texture.

Onion: Provides sweetness and depth, is abundant in antioxidants.

Allium sativum: Contributes aromatic dimness, has immune-boosting properties.

Carrot: Contributes natural sweetness and is a rich source of beta-carotene and fiber.

Zucchini is low in calories, has a very high water content, and is an excellent source of very important nutrients.

Fungi: Delivers umami taste; provides B vitamins and important minerals.

Cinnamon: A warm spice that adds sweetness, has anti-inflammatory properties.

Feta cheese: Flavor that is tangy; a source of calcium and protein.

Phyllo dough: Gives a crunchy, crisp texture; is a source of carbohydrates.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, grated
• 1 zucchini, grated
• 300g mushrooms, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 200g uncooked pasta (like penne or macaroni)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 100g feta cheese, crumbled
• 1 egg, beaten
• Salt and pepper, to taste
• Phyllo pastry sheets
• 2 tablespoons melted butter or olive oil (for brushing)
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your oven to 180°C (350°F) to begin the preheating. In a large pan, pour in the olive oil and bring it up to a medium heat. When the oil is at temperature, add the onion and garlic, cooking until they reach the perfectly sautéed state of softness.

2. In a frying pan, combine the following: the grated carrot, zucchini, and diced mushrooms. Sauté the mixture for approximately 5-7 minutes until the veggies have softened.

3. Combine the ground cinnamon and allspice. Incorporate the diced tomatoes and tomato paste, and then simmer for another 10 minutes until the mixture reaches a thickness appropriate for a sauce. Adjust seasoning with salt and pepper to taste.

4. As the sauce is simmering, boil the salted water in a pot that is large enough to hold the pasta and the sauce after the two parts are combined. Cook the pasta in this water until it is just al dente, neither too firm nor too soft. Drain the pasta in a colander, rinse it quickly to stop the cooking, and then set it aside to cool a little.

5. In a different saucepan, the butter is melted over medium heat. The flour is stirred in and cooked for 1-2 minutes. Gradually, milk is added while whisking continuously, until the sauce thickens.

6. Take the saucepan off of the heat and mix in the feta cheese and beaten egg well. Season it with salt and pepper.

7. The vegetable sauce and cooked pasta should be combined, well mixed, and set aside. The combination of the two requires the mixing strength of the Italian-American community, which has long served as a bridge connecting the past of Southern Italy to the present of Northern Italy.

8. Trim the phyllo dough into large enough pieces to cover a muffin tin, with enough overhang to allow for shaping the pastry during assembly. Make a “pastry cup” in each muffin tin by layering 3-4 pieces of pastry, with each layer brushed liberally with melted butter or olive oil.

9. Put the pasta mixture into each phyllo-lined cup, almost filling it to the top. Then fold the edge of the pastry over the top of the mixture to create a little purse that helps keep the filling inside.

10. Preheat the oven to 375°F (190°C). Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crisp. Garnish with chopped fresh parsley before serving. Enjoy your vegetarian pastitsio pies!

Equipment Needed

1. Oven
2. Large pan
3. Frying pan
4. Pot (for boiling pasta)
5. Saucepan
6. Whisk
7. Large mixing bowl
8. Colander
9. Muffin tin
10. Pastry brush
11. Grater
12. Knife
13. Cutting board
14. Measuring spoons
15. Measuring cups

FAQ

• Can I substitute the phyllo pastry with something else?Absolutely, puff pastry can be used instead, but the texture will differ. Puff pastry will produce a crust that is more flaky and less crispy when compared to phyllo.
• Is it possible to make this recipe gluten-free?Indeed, it is possible to use gluten-free pasta and gluten-free phyllo pastry to render the meal appropriate for a gluten-free diet. Just be sure that the flour used in the sauce is also gluten-free.
• What other vegetables can I use if I don’t have zucchini?Zucchini can be replaced with eggplant or bell peppers, which have a similar texture and flavor profile, to make a dish.
• Can I make this dish vegan?Make it vegan by using plant-based milk, replacing butter with a vegan alternative, binding with egg replacer, and swapping out feta cheese for a vegan cheese option.
• How do I store leftover Vegetarian Pastitsio Pies?Place leftover food in an airtight container and keep it in the refrigerator for no longer than 3 days. Crispiness can be retained when reheating in the oven.
• Can I prepare this dish ahead of time?
  Yes, you can prepare the filling and sauce in advance, then assemble and bake the pies just before serving to ensure the pastry stays crisp.
• What type of pasta works best for this recipe?Penne or macaroni, small pasta shapes that fit well into the little pie molds and soak up the sauce nicely, are your best bets for this recipe.

Substitutions and Variations

Substitute olive oil for sunflower oil or avocado oil.
Feta cheese: Use ricotta cheese or goat cheese instead for a different flavor.
Sheets of phyllo pastry: For a different texture, use puff pastry or shortcrust pastry.
Substitutes for Mushrooms: Use eggplant (aubergine) or bell peppers to achieve a flavor and texture that is distinct from mushrooms.
Milk: For a vegan option, substitute with a plant-based milk such as almond milk or soy milk.

Pro Tips

1. Drain and Squeeze Veggies After grating the carrot and zucchini, lightly salt them and let them sit for about 5 minutes before squeezing out excess moisture. This prevents the filling from becoming too watery.

2. Phyllo Handling Keep the phyllo pastry sheets under a slightly damp cloth while working to prevent them from drying out and becoming brittle.

3. Cheese Variations For a richer flavor, consider mixing in a bit of ricotta cheese with the feta for the filling. It adds creaminess and an extra layer of taste.

4. Layering Tips When layering the phyllo in the muffin tin, rotate each sheet slightly to create a star-like pattern. This technique gives better coverage and adds an attractive look to the pastry cups.

5. Make Ahead Prepare the sauce and pasta filling a day in advance and refrigerate. This not only saves time on the day of assembly but also enhances the flavors as they meld together.