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The ingredient of Roast Vegetable Fetta Pie
- 1 x 400g sheet shortcrust or wholemeal pastry defrosted
- 3 cups cooked roasted vegetables
- 3 roma tomatoes quartered
- 2 garlic cloves crushed
- 60ml 1 4 cup olive oil
- 2 teaspoons chopped fresh rosemary
- 125g fetta cubed
- 2 tablespoons grated parmesan
- green salad to serve
The Instruction of roast vegetable fetta pie
- preheat oven to 180u00b0c lightly grease a 23cm pie plate
- lay the pastry into the plate line with baking paper and rice and blind bake for 10 minutes remove the paper and rice and bake for a further five minutes
- toss all vegetables with the garlic oil and rosemary then fill the pastry case dot with fetta and sprinkle with parmesan bake for 20 minutes serve with a green salad
Nutritions of Roast Vegetable Fetta Pie
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