Ricotta Veggie Pies

Ricotta Veggie Pies

Ricotta Veggie Pies

A yummy vegetarian pie for the whole family

  • PREP TIME 15 min
  • COOK TIME 35 min


  • 20 g / 1 tbsp Flora Pro.Activ Buttery or original
  • 1 cup diced gold sweet potato
  • 1 cup diced green zucchini
  • 2 cloves garlic, chopped
  • 2 tsp cumin
  • 200 g low-fat ricotta cheese
  • 3 eggs
  • 6 mini Roma tomatoes, halved lengthways
  • 10 g finely grated Parmesan cheese
  • 8 mini Roma tomatoes, chopped
  • 1/2 cup basil leaves, finely shredded


  1. Preheat oven to 180°C. Grease 4 x 150mL non-stick muffin cups with Flora pro-activ.
  2. Heat Flora pro-activ in a non-stick frying pan. Add the sweet potato and cook, stirring, 2-3 minutes. Add the zucchini and cook stirring for 1-2 minutes. Stir in the garlic and cumin and cook for a further 1-2 minutes. Cool.
  3. Beat the ricotta in a bowl with a hand held mixer until smooth. Add the eggs one at a time beating well after each addition. Stir in the cooled vegetable mixture.
  4. Spoon mixture evenly into the prepared muffin cups. Place three of the halved tomatoes on each pie, skin side down. Sprinkle with cheese.
  5. Bake for 25 minutes until well puffed and golden. Cool in tin for a few minutes before transferring them to a wire cooling rack. The pies will shrink while cooling.
  6. To make the salsa, toss the tomatoes with basil. Serve warm or cold with the salsa.
  7. TIP – Buy good parmesan off the block and grate it very finely.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)217 kcal
Energy (kJ)907 kJ
Protein (g)13.2 g
Carbohydrate incl. fibre (g)17.5 g
Carbohydrate excl. fibre (g)14.4 g
Sugar (g)7.6 g
Fibre (g)3.1 g
Fat (g)10.5 g
Saturated fat (g)3.7 g
Unsaturated fat (g)5.4 g
Monounsaturated fat (g)2.0 g
Polyunsaturated fat (g)1.1 g
Trans fat (g)0.0 g
Cholesterol (mg)176 mg
Sodium (mg)201 mg
Salt (g)0.50 g
Vitamin A (IU)8321 IU
Vitamin C (mg)23.9 mg
Calcium (mg)130 mg
Iron (mg)2.79 mg
Potassium (mg)593 mg