Vegetable Pie (127)

A deliciously light, crunchy, layered filo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts — a classic Greek combination.

Recipe by: Zoë Harpham

My motto – “when the universe gives you lemons, make this lemon blender pie”! This pie, on the other hand, was absolutely to die for and ridiculously easy. You blend, pour and bake. It is crust-less, fuss-less, and no less than spectacular! It is so quick, easy, and delectable, that you will be keeping this recipe on hand for last minute emergency trough requirements again and again. I modified this recipe from one of my mum’s old favourites.

Recipe by: theblendergirl

This savoury egg bake is filled with zucchini, Cheddar, onion, grated carrot and dill. It makes a lovely starter or can be served as a main course.

Recipe by: Lynn Lewis

Like mini sausage rolls but made with a spinach and feta filling. I used frozen spinach cos it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted would do the job.

Recipe by: cassandra

Easy to make and even easier to eat this vegetable roll is a tasty alternative to the sausage roll and you can decide what size you want the rolls to be. Tastes just as good cold-so make a few for school lunches.

Recipe by: windwalker