Roasted-Vegetable Potpie with Feta

This potpie can be a light entrée or an impressive side dish. Prepare the crust while the vegetables are roasting.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 4.1 g
Monofat 1.8 g
Polyfat 0.9 g
Protein 8.3 g
Carbohydrate 36.2 g
Fiber 6.5 g
Cholesterol 19 mg
Iron 3.3 mg
Sodium 517 mg
Calcium 122 mg


Roasted vegetables:
6 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
2 cups (1-inch) cubed zucchini
2 cups (1-inch) pieces red bell pepper
2 cups (1-inch) pieces yellow bell pepper
2 cups (1/2-inch-thick) sliced carrot
1 large Vidalia or other sweet onion, cut into 8 wedges
Cooking spray
20 (1/2-inch-thick) slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced
Buttermilk pastry:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low-fat buttermilk
2 tablespoons butter or stick margarine, melted and cooled
1 teaspoon cider vinegar
Remaining ingredients:
1/2 cup (2 ounces) finely crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large egg white, lightly beaten
1 1/2 teaspoons sesame seeds


Preheat oven to 450°.

To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes, stirring once. Add mushrooms, tomatoes, and garlic; bake an additional 30 minutes or until vegetables are tender. Remove roasted vegetables from oven. Reduce oven temperature to 400°.

To prepare buttermilk pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl. Add buttermilk, butter, and vinegar; toss with a fork until moist. Gently press mixture into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.

Combine roasted vegetables, feta, and next 6 ingredients (feta through black pepper) in an 11 x 7-inch baking dish coated with cooking spray. Fit dough over filling. Remove top sheet of plastic wrap. Brush with egg white; sprinkle with sesame seeds. Cut 6 slits in top of dough to allow steam to escape.

Bake at 400° for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes.

Jim Fobel,

Cooking Light

May 2000
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