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ratatouille with cheese on top in a pie dish
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5 from 1 vote

Ratatouille Pie

Ratatouille baked into a homemade pie crust and topped with homemade feta cheese!
Course Main Course
Prep Time 40 minutes
Cook Time 40 minutes
Servings 2 pies
Author Tracy


Ratatouille: Enough filling for 2 pies

  • 1 eggplant: sliced sweated, and cubed
  • 1 zucchini halved and sliced
  • 1 yellow squash halved and sliced
  • 8 mushrooms sliced
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 white onion chopped
  • 7 oz of feta cheese
  • 1 tablespoon of olive oil
  • salt and pepper to taste

Pie Crust: - 1 pie

  • 1/2 cup of butter one stick room temperature
  • 1 1/4 cups of flour
  • 1-2 tablespoons of water
  • pinch of salt


  • Take butter out of fridge to bring to room temperature. Slice eggplant and sweat by sprinkling with salt. Let sit for at least 30 minutes then cube.
  • Add salt to flour and mix, then cut butter into flour. Add water and then knead until dough forms. Set aside.
  • Pre-heat oven to 350 degrees and heat oil in large saute pan on medium.
  • Add eggplant, zucchini, and squash to the pan. Salt and pepper. Cover and let cook for 7-10 minutes, stirring occasionally.
  • Roll out the pie dough in to a large circle to fit into pie dish. Gently lift dough, place in dish, and trim to fit. With a fork, gently pierce the bottom of the dough in a circle around the base of the pan. Bake in oven for 10 minutes.
  • Add the rest of the vegetables to the saute pan, cover, and cook for another 10 minutes or until the onions are translucent. Peppers may still be a bit crunchy but they should finish in the oven. Stir occasionally and salt and pepper to taste.
  • When pie crusts are done, remove from oven and sprinkle half of the feta down for a thin layer. Add vegetables on top filling each pie crust. Sprinkle top with remaining feta.
  • Bake for 30 minutes.
  • Serve and enjoy!