Ratatouille Scrunch Pie
with Aubergine, Butter Beans and Peppers
- Milk
- Celery
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
Our Ratatouille Scrunch Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Aubergine
(May contain traces of: Celery)
1
Provencal Herbs
1
Bell Pepper
(May contain traces of: Celery)
1
Garlic Clove
100
Greek Style Salad Cheese
(Contains: Milk)
1
Butter Beans
10
Vegetable Stock Paste
(Contains: Celery)
1
Finely Chopped Tomatoes with Onion and Garlic
½
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
75
Water for the Sauce
½
Sugar for the Sauce
Utensils
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1 cm pieces. Pop the aubergine onto a baking tray. Sprinkle over the Provencal herbs. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through cooking.
Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Crumble the Greek salad cheese into small pieces. Drain and rinse the butter beans in a sieve. Once the aubergine has been cooking for 5-6 mins, add the pepper to the tray. Cook for the remaining time.
Meanwhile. heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the garlic and season, then cook for 30 secs. Add the water, sugar (see ingredients for both amounts), vegetable stock paste and finely chopped tomatoes. Stir to combine then simmer until thickened, 5-6 mins.
Once the sauce has thickened, stir in the butter beans and roasted veggies. Spoon the ratatouille mixture into a baking dish and sprinkle the Greek salad cheese over. Halve the filo pastry sheets to make squares.
Scrunch each filo pastry sheet into a very loose ball and place on top of the ratatouille. Repeat until the whole dish is covered, making sure not to overcrowd the pastry. Drizzle the pie with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Once the pie is cooked, share between your plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it tasty and filling, while others felt it lacked flavour. Consider adding more herbs or spices to boost the taste.
- Ease of prep: Many enjoyed the simple preparation, though some found the filo pastry tricky to work with.
- Suggestions: Try adding onions or garlic for extra flavour. Consider serving with a side salad or green vegetables for a more complete meal.
- Portions: Generous servings; several customers had enough for leftovers or to serve at a dinner party.
- Texture: The crispy filo topping adds an interesting texture, but ensure it's fully cooked through for the best results.
