Italian Supper Pie
Ingredients
- 2 refrigerated pie crusts ⓘ
- 3 eggs, beaten ⓘ
- 1 1/2 cup ricotta cheese ⓘ
- 1/3 cup Parmesan cheese, grated ⓘ
- 2 tbs parsley, chopped ⓘ
- 1/4 tsp pepper ⓘ
- 1 cup zucchini, sliced ⓘ
- 1/3 cup onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tbs olive oil
- 6 oz can tomato paste ⓘ
- 1/3 cup black olives, sliced ⓘ
- 1 tbs water ⓘ
- 1 tsp marjoram leaves ⓘ
- 1/2 tsp salt ⓘ
- 6 oz package mozzarella cheese ⓘ
- 1 green pepper, cut into strips ⓘ
Instructions
- 1. Combine eggs, ricotta cheese, parm, parsley, and pepper, mix well. Set aside.
- 2. In medium skillet, saute zucchini, onion, and garlic in olive oil. Add tomato paste, oilves, water, marjoram and salt. Mix well.
- 3. I pie-crust lined plate, layer half of cheese-egg mixture, mozzarella cheese and tomato mixture. Top with green peppers and mushrooms. Repeat layering of egg-cheese mixture, mozzarella and tomato mixture.
- 4. Top with 2nd crust and flute edges.
- 5. Brush crust with beaten egg and sprinkle with parm.
- 6. Cut several slits in crust.
- 7. Bake at 400 degrees for 40-50 minutes or until golden brown.
- 8. Let stand 10-15 minutes before serving.
Nutrition & Diet Analysis (per serving)
861
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).