Layered mediterranean pie

Layered mediterranean pie

A delectable vegetable layered pie with fillings of choice. Apart from veggies it may be filled with chicken, fish or meat

2cups spaghetti, broken into pieces

1punnet mushrooms, sliced

4 baby marrows, halved and then sliced

1x410g creamstyle sweetcorn

1x410g whole kernel mielies

2 red peppers, diced

4 large potatoes, mashed well and seasoned

lemon pepper, paprika and garlic salt to sprinkle between layers

50g butter

2 egg whites, beaten

Cooked filling variations

Any one choice of filling to cover the vegetable layers, viz.

Braised tuna

Stir-fried chicken strips


Steak strips

Dried veggies, etc.


Boil pasta as per directions. Strain. Mix with creamstyle sweetcorn. Keep warm.
In a large prepared shallow glass dish layer as per follows:
Press spaghetti mixture into base. Sprinkle with spices, then mushrooms, sweetcorn, red pepper and marrow. Sprinkle with spice again. When layering vegetables take care to have a good line of colour on sides of the glass dish.
Then add a layer of filling (of choice) on top of vegetables.
Using a spoon, piping bag or making small round balls – place mashed potato on top of filling. Sprinkle with spices as required.
Cut butter into pieces and scatter between mash potato.
Brush mash with egg white and bake at 180ºC for 30-40min.
Sprinkle with finely chopped parsley or dhunia. Serve hot with a fresh garden salad.
HINT*** Pack layers of vegetables from outer edge towards the centre.

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