Spiral Vegetable Pie


  • 1 Zucchini (courgette)
  • 1 Sweet potato
  • 1 White potato
  • 2 Carrots
  • 2 Carrots, purple variety (substitute beets)
  • 1 Large piece of squash (such as butternut)
  • 2 Eggs
  • 1/2 cup Heavy cream
  • 1 cup Grana Padano or Parmesan cheese, grated
  • 230 g (8 oz) Roll of puff-pastry
  • 250 g (8.5 oz) Dry-cured ham such as Iberico or Prosciutto
  • Salt and pepper to taste


Squash (like butternut for example), zucchini (courgette), sweet potato, white potato, carrots (orange and purple if you can find them), eggs, grated Grana Padano cheese, whole cream and dry-cured ham such as Iberico, Serrano or Prosciutto. (The ham can be left out to turn the pie into a vegetarian dish as well.)

  • Preheat the Fornetto to 175C (350F)
  • Begin by washing and slicing all the vegetables into long, thin lengths (2mm or 1/16″ thick) with the use of a mandolin, knife or cheese slice.
  • Blanch all of the vegetables separately for 1 minute and immediately submerge them under ice-water to stop the cooking.
  • Line the pie dish with parchment paper and the puff-pastry. Place pie-weights or dry beans over the bottom of the dough to stop it from rising and pre-bake it for 10 minutes. Remove it from the oven and allow it to cool.
  • Combine the eggs, cream and cheese and whisk thoroughly. Season with a generous amount of freshly cracked black pepper. Salt only if needed.
  • Dry all of the vegetables with paper-towels and beginning with whichever vegetable you prefer, form a line of about 30 cm (12″) long by overlapping the slices. Remember that these vegetables will be rolled up so you’ll need to overlap the slices enough so they don’t undo. Repeat with all the remaining vegetables until you have a stack. If you’re using the ham, layer it in as a level as well.
  • Pour the egg and cheese mixture into the cooled pie shell.
  • Roll the vegetables up, tightly and place the vegetable spiral into the pie shell (you may need an extra set of hands). Press it firmly into the egg mixture.
  • With olive oil or melted butter, lightly brush the surface of the pie and bake it in the centre of the Fornetto for 40 minutes or until the egg mixture has set. (You’ll know it’s done when the vegetables are tender and a toothpick inserted comes out clean.)
  • Allow the pie to cool slightly to allow the egg to finish setting before cutting.
  • Serve it alone, accompanied by a salad for a light lunch or as a delicious side dish for a succulent roast.
  • See more information on our blog.

When you slice it, you’ll notice all of the different colours and layers formed by having rolled up the vegetables before putting them in the pie shell. All this is held together with the cheese and egg mixture and despite this, the pie remains light; unlike a more dense quiche. Enjoy!