Roasted-Vegetable Potpie with Feta

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.

Cooking Light MAY 2000

  • Yield: 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.3g
  • Carbohydrate: 36.2g
  • Fiber: 6.5g
  • Cholesterol: 19mg
  • Iron: 3.3mg
  • Sodium: 517mg
  • Calcium: 122mg

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Roasted-Vegetable Potpie with Feta Recipe