Ratatouille Pies Recipe

Name: Ratatouille Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None eggplant, cut into 1/4 inch-thick slices; 1 None red pepper, seeded and thickly sliced; 1 None zucchini, cut lengthwise into 1/4 inch-thick slices; 1 tbsp olive oil, plus additional, for brushing; 1 None onion, finely chopped; 2 cloves garlic, finely chopped; 1 can (14 oz) diced tomatoes; 1/3 cup pitted olives, sliced; 4 oz feta cheese, cubed; 1/2 cup basil leaves; 8 sheets phyllo dough

Servings: persons

1 None eggplant, cut into 1/4 inch-thick slices
1 None red pepper, seeded and thickly sliced
1 None zucchini, cut lengthwise into 1/4 inch-thick slices
1 tbsp olive oil, plus additional, for brushing
1 None onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 oz) diced tomatoes
1/3 cup pitted olives, sliced
4 oz feta cheese, cubed
1/2 cup basil leaves
8 sheets phyllo dough

1
Heat a grill pan or large skillet on high heat. Brush the vegetable slices with oil. Cook in batches, for 2-3 mins each side, until tender. Remove the skin from the peppers; cut peppers into thin strips.
2
Heat the oil in a medium saucepan on medium-high heat. Saute the onion and garlic for 1-2 mins, until tender. Add the tomatoes and olives and simmer for 5-10 mins, until thickened. Remove from the heat. Stir in the feta and 1/2 of the basil. Season to taste.
3
Preheat the oven to 350u00b0F. Layer 4 phyllo sheets on top of each other, spraying each layer with no stick cooking spray. Cut into 4 equal rectangles. Line four 5-inch oval baking dishes with the phyllo stacks.
4
Bake for 8-10 mins, until lightly golden.
5
Layer vegetables, tomato mixture and the remaining basil evenly in the baking dishes.
6
Spray 1 of the remaining phyllo sheets with cooking spray, then scrunch over the top of the filling to make a cover. Repeat with the remaining phyllo sheets.
7
Bake for 10-15 mins, until golden brown.

202

kcal

Calories

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 None eggplant, cut into 1/4 inch-thick slices, 1 None red pepper, seeded and thickly sliced, 1 None zucchini, cut lengthwise into 1/4 inch-thick slices, 1 tbsp olive oil, plus additional, for brushing, and more.

Yes, Ratatouille Pies 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!

Ratatouille Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions