Mediterranean Layered Bake Recipes

LAYERED MEDITERRANEAN PIE

Layered Mediterranean Pie image

I adapted this recipe from a Robin Hood pamphlet 40 years ago. I made it easier and faster by using frozen chopped spinach instead of fresh spinach. You could use prepared red peppers from a jar or roasted red pepper if you like. If you use frozen pie crust, sliced ham and sliced mozzarella from your grocery store this recipe...

Provided by Elaine Douglas

Time 1h5m

Number Of Ingredients 9

Ingredients

1 medium onion chopped
1 clove garlic, minced
1 Tbsp butter
12 oz package of frozen chopped spinach drained well
8 oz sliced ham
8 oz sliced mozzarella cheese
1 red pepper cut in strips
3 - 4 eggs, lightly beaten (depends on size of pie pan)
2 pie crusts

Steps:

1. Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.
2. Sauté onion & garlic in butter until tender.
3. Drain defrosted spinach well and stir into onion mixture.
4. Layer, in order - ham, cheese, spinach, red pepper.
5. Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
6. Put top crust on the pie. Decorate with left-over pastry if desired. Seal edges. Brush with reserved egg. Make slits for steam.
7. Bake at 400 degrees F. for 35-40 minutes or until pastry is golden. Makes 4-5 servings

MEDITERRANEAN VEGETABLE BAKE

Mediterranean Vegetable Bake image

Make and share this Mediterranean Vegetable Bake recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tomatoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 large portabella mushroom, sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2/3 cup dry white wine
salt and black pepper

Steps:

Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
Sprinkle garlic evenly over top.
Mix olive oil with rosemary in small bowl; spread over top.
Pour wine over vegetables; season with salt and pepper.
Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 126.2, Fat 7.1, SaturatedFat 1, Sodium 10, Carbohydrate 10.9, Fiber 4.4, Sugar 4.8, Protein 2.2

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