Italian Spiral Vegetable Pie
Fragrant baking with juicy tomatoes and crunchy vegetables! The longest (but not difficult) part of making a spiral vegetable pie is arranging the vegetable slices in a spiral. But that unusual layout is exactly what creates the stunning look! This impressive pie will surprise both guests and family!
Updated : 26 February, 2026
Easy
About 1 hour.
Ingredients
Base
90 grams
Butter
to taste
Salt
0.5 teaspoon
Baking powder
150 grams
Wheat flour
Filling
450 grams
Tomato
1 tablespoon
Olive oil
1
Garlic
to taste
Salt
to taste
Hot pepper, ground
to taste
Italian herbs
Serving
1
Young courgettes
1
Carrot
1
Cukinija
1 tablespoon
Olive oil
70 grams
Hard cheese
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the crust. The butter should be at room temperature, so take it out of the refrigerator in advance. Choose good-quality butter with no vegetable fat substitutes. Use all-purpose wheat flour.
Step 2
In a deep bowl, combine the flour and butter. Add baking powder and a pinch of salt. Rub the mixture with your hands until it resembles sandy crumbs. Then quickly knead the dough into a ball (it may crumble a little). Remember: the crust will turn tough if you knead it too long, and you may need slightly more or less flour.
Step 3
Press the dough into the pan, forming a rim about 3 cm (about 1.2 in) high. There’s no need to grease the baking pan. My pan is 16 cm (about 6.3 in) in diameter. Cover the pan with plastic wrap and refrigerate for 30 minutes.
Step 4
Prepare the filling ingredients. The tomatoes should be ripe, sweet, and meaty - your pie’s success depends on their flavor and quality. Peel the garlic.
Step 5
Wash the tomatoes and blend them. Pour the mixture into a saucepan and bring to a boil over low heat. Add olive oil, finely grated garlic, salt, pepper, and dried Italian herbs. Continue simmering the filling over low heat until done.
Step 6
The tomato filling is ready when it has thickened and holds a groove when you drag a spatula through it. It took me about 15 minutes. Cook over the lowest heat, stirring constantly so it doesn’t burn. Remove from the heat and let it cool.
Step 7
While the filling cools, prepare the vegetables for the top. The zucchini and green zucchini should be young, with tender skin and seeds. Rinse the vegetables under running water. Peel the carrot. Young zucchini can be left unpeeled - just trim off the ends.
Step 8
Using a slicer, carefully cut the vegetables into thin long ribbons. You can also use a vegetable peeler or a grater with elongated holes. If you don’t have any of these, slice carefully with a sharp wide-bladed knife.
Step 9
Take the crust out of the refrigerator. Spread the cooled tomato filling over the crust. Grate cheese finely over the top. I used a hard cheese.
Step 10
Starting from the center, arrange the vegetable ribbons tightly in a spiral, alternating vegetables, until the entire filling is covered. For convenience, you can cut the ribbons in half. Decorating took me exactly 30 minutes.
Step 11
Brush the top with a small amount of olive oil and bake for about 40 minutes at 180°C (356°F). The time and temperature are approximate - adjust to your oven.
Step 12
Let the pie cool slightly before slicing. Serve warm. Before serving, you can brush the top with olive oil again. Enjoy!
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