Savory Vegetable Cheese Filling (Print version)

A tasty vegetable and cheese filling with herbs, ideal for pastries, pies, and stuffed veggies.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 small carrot, grated
05 - 1 small zucchini, grated
06 - 1 cup baby spinach, roughly chopped

→ Seasonings

07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes (optional)

→ Cheese & Binding

11 - ½ cup ricotta cheese
12 - ¼ cup grated Parmesan cheese
13 - 1 large egg, lightly beaten

# How to make it:

01 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Incorporate grated carrot and zucchini, sauté for 4 to 5 minutes until vegetables are tender and moisture has evaporated.
04 - Add baby spinach and cook until wilted, about 1 minute. Remove skillet from heat.
05 - Season the vegetable mixture with salt, black pepper, dried thyme, and red pepper flakes if using. Allow to cool for 5 minutes.
06 - In a mixing bowl, combine the cooled vegetables with ricotta, grated Parmesan, and beaten egg. Mix thoroughly until well blended.
07 - Use the filling immediately for pastries, pies, or stuffed vegetables, or refrigerate for up to 2 days.

# Expert suggestions:

01 -
  • It feels like sharing a secret because it transforms simple vegetables into a rich, flavorful filling that enhances any pastry or pie.
  • It became a favorite because it cooks quickly and can be tailored with whatever you have on hand, turning last-minute meals into celebrations.
02 -
  • Don&t overcook the vegetables or the filling will become soggy instead of delightfully textured.
  • Creamy ricotta combined with sharp Parmesan is the magic combo that makes this filling sing in every bite.
03 -
  • Always use fresh herbs and freshly grated cheese for maximum flavor pop.
  • Letting the filling cool before mixing with cheese ensures the texture stays just right and the cheese doesn&t melt prematurely.

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