Ingredientsvegetarian pie

  • 1 pkt (3 sheets) GF pastry
  • 2 large sweet potatoes
  • 2 tsp of each: turmeric, cumin, coriander & paprika
  • 1 pkt frozen spinach
  • 200g goats cheese
  • 80g pine nuts
  • 2 red onions
  • olive oil
  • salt & pepper
  • 1 egg


  1. Peel and chop sweet potato into slices and place on baking tray. Drizzle was olive oil, sprinkle spices over sweet potato and season with salt & pepper. Place in 200deg oven until golden brown.
  2. Thinly slice onions and add to the sweet potato baking tray half way through cooking (approx 15mins after sweet potatoes went in).
  3. While these are in the oven, follow cooking instructions on the spinach and make sure all water is squeezed out and season with salt & pepper. (You can add ricotta to the spinach if you want). Set aside.
  4. Line the base and side of a round baking dish with the GF pastry.
  5. When sweet potato is cooked line the bottom of the pie with the pieces, then half the spinach, half the goats cheese & half the pine nuts. Repeat this process. Then add the onions on top.
  6. Place the last pastry sheet on top and make a hole in the centre. Brush with the beaten egg.
  7. Place in a 180deg oven for approx 1/2 an hour, or until the pastry is crispy!

* we felt like the pie was missing a bit of sweetness or tartness so next time I’m going to try adding either cranberries or a chutney!

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