Free-form Mediterranean vegetable pie

It doesn't get more delicious than this free-form Mediterranean vegetable pie recipe. Cut into quarters and serve hot or cold with a side of baby rocket

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 2 sheets frozen puff pastry, thawed
  • 2 courgettes, sliced
  • 125 gram (½ punnet) cherry tomatoes
  • 100 gram feta, crumbled
  • 50 gram sliced salami, chopped
  • 1/3 cup seeded black olives
  • 1 tablespoon olive oil
  • baby rocket leaves to serve


  • 1
    Preheat oven to hot, 200°C. Lightly grease and line two oven trays with baking paper.
  • 2
    Cut corners from pastry to form a round. Place one on each tray.
  • 3
    In a bowl, combine sliced courgettes, halved cherry tomatoes, crumbled feta, sliced salami and olives. Add olive oil, tossing well to coat. Season to taste.
  • 4
    Divide mixture evenly over each pastry round, leaving a 4cm border. Pleat pastry around filling to form a rustic pie edge, leaving top open. Press to seal edges.
  • 5
    Bake for 30-35 minutes until pastry is golden, puffed up and crisp. Cut into quarters and serve hot or cold with rocket, dressed as liked.