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Ratatouille Scrunch Pie

Ratatouille Scrunch Pie

with Aubergine, Butter Beans and Peppers

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Our Ratatouille Scrunch Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkCeleryCereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 sachet

Provencal Herbs

1 unit(s)

Bell Pepper

1 unit(s)


100 grams

Greek Style Salad Cheese


1 pack(s)

Butter Beans

10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

135 grams

Filo Pastry

(ContainsCereals containing gluten, Soya)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2266 kJ
Energy (kcal)541 kcal
Fat13.0 g
of which saturates9.0 g
Carbohydrate76 g
of which sugars22.0 g
Protein25 g
Salt5.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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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!