|Greek Vegetable Pie|
This recipe, like soup, is a great way to use up what's in the fridge before garbage day. We usually have leftover brown rice. Since it takes a while to make we tend to cook large batches. My husband freezes them in steamer bags for later use. The recipe originated from the Moosewood Vegetarian cookbook, but I spilled egg on it and had to work from memory. Needless to say I have taken artistic license. I recommend checking out their version. It called for leeks and for some reason I was fresh out. The recipe calls for asparagus and we had it leftover from dinner so in it went.
I have served this dish for holiday brunch, dinner and lunch and breakfast leftovers. I like it hot or cold and it would be nice for a picnic. It's become one of my favorite dishes both for it's versatility and taste. This week I made it with broccoli, green pepper and fresh spinach before they headed to the trash. I didn't have any cheese on hand and it turned out fine. I sauteed up the vegetables and popped it in the oven at 8am and had dinner ready to go on a busy weekday. I just love not having to make dinner at dinnertime.
Greek Vegetable Pie