Ethiopian Vegetable Pie
A flavorful and easy-to-make vegetarian pie filled with Ethiopian spices and topped with a flaky filo crust.
Ingredients
- ●1 package Pie Crust (Filo)
- ●2 tablespoons Vegetable Oil
- ●1 medium Onion
- ●2 cloves Garlic
- ●1 cup Carrots
- ●1 cup Zucchini
- ●1 cup Spinach
- ●2 teaspoons Ethiopian Spice Mix
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black Pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the filo dough to a thickness of about 1/8 inch.
- 3
Cut the dough into a circle or rectangle shape, depending on your preference.
- 4
In a pan, heat the vegetable oil over medium heat.
- 5
Add the onion and garlic and sauté for about 5 minutes, until softened.
- 6
Add the carrots, zucchini, and spinach, and cook for another 5 minutes.
- 7
Add the Ethiopian spice mix, salt, and black pepper, and stir to combine.
- 8
Place the cooked vegetable mixture onto one half of the filo dough.
- 9
Fold the other half of the dough over the filling, and press the edges to seal.
- 10
Brush the top of the pie with a little water, and bake for 25-30 minutes, until golden brown.
- 11
Serve hot and enjoy!