Mediterranean Ragout Pot Pie Recipe

Name: Mediterranean Ragout Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 Tbs. olive oil; 1 large onion, halved and sliced (2 cups); strips (1 cup); 1 medium eggplant, cut into 1-inch cubes (4 cups); 1 medium zucchini, cut into 1-inch cubes (2 cups); 1 clove garlic, minced; 2 cups canned crushed tomatoes; 2 Tbs. chopped fresh parsley; 1 1/2 tsp. dried basil; 14-oz. can artichoke hearts, drained and quartered; 1/2 cup chopped olives (2 1/4 oz.); 8 sheets phyllo dough, cut slightly larger than your pan

Servings: persons

4 1/2 Tbs. olive oil
1 large onion, halved and sliced (2 cups)
strips (1 cup)
1 medium eggplant, cut into 1-inch cubes (4 cups)
1 medium zucchini, cut into 1-inch cubes (2 cups)
1 clove garlic, minced
2 cups canned crushed tomatoes
2 Tbs. chopped fresh parsley
1 1/2 tsp. dried basil
14-oz. can artichoke hearts, drained and quartered
1/2 cup chopped olives (2 1/4 oz.)
8 sheets phyllo dough, cut slightly larger than your pan

1
In large saucepan, heat 1 1/2 tablespoons oil over medium heat.
2
Add onion and pepper and cook, stirring often, until onion begins to soften, about 5 minutes.
3
Stir in eggplant, zucchini, garlic, and salt and pepper to taste.
4
Cover and cook, stirring once or twice, until eggplant has softened, about 7 minutes.
5
Stir in tomatoes, parsley and basil.
6
Cover and simmer 5 minutes; remove pan from heat.
7
Preheat oven to 375uF.
8
Grease shallow 2-quart casserole.
9
Spread artichoke hearts over bottom of prepared casserole; sprinkle with olives.
10
Spoon vegetable mixture into casserole and smooth top.
11
Place one sheet of phyllo over vegetables.
12
Brush thoroughly with some of the remaining oil and tuck edges of phyllo inside edge of pan.
13
Repeat with remaining sheets of phyllo, brushing and tucking each one.
14
Poke several steam vents in top of pie with paring knife.
15
Bake until topping is golden brown, about 35 minutes.
16
Let cool no more than 10 minutes before serving.

1054

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 Tbs. olive oil, 1 large onion, halved and sliced (2 cups), strips (1 cup), 1 medium eggplant, cut into 1-inch cubes (4 cups), and more.

Yes, Mediterranean Ragout Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mediterranean Ragout Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions