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Vege pie

Serves 6
Prep time: 20 minutes
Cooking time: 40 minutes

"Easy, healthy light meal that the whole family will enjoy, will even entice a non vege eater to have seconds."



  • Filo pastry
  • Olive oil in a spray bottle
  • 8 eggs
  • 3 crushed cloves of garlic or 2 teaspoons of crushed garlic from a jar
  • 2 brown onions
  • 500g of mushrooms or 1 x small eggplant
  • Five spice
  • 6 stems of silverbeet or spinach
  • 1 grated carrot
  • 1 head of broccoli
  • 1 cup of grated edam cheese
View the method
  1. Preheat oven to 180c
  2. Grease large heavy ovenproof dish with olive oil
  3. Lay out pastry then carefully peel off a couple of sheets lay in dish and lightly spray. Repeat until there is around 20 layers.
  4. In a frypan slowly heat the onions and eggplant/mushrooms, add the garlic and five spice then let cool.
  5. Beat the eggs in a large separate bowl then add all the finely sliced vegetables.
  6. Mix all ingredients together and put into the filo pastry base.
  7. Sprinkle grated cheese on top and put in the oven for 40 minutes.
  8. To test if cooked just press the top and it should be firm - if soft or mushy at all just put back in the oven for another five minutes and test again.
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