Vegetable Pie

(Sebzeli Tart)

1 Tenderflake deep dish pie shell - frozen

Sauce:
1 tbsp butter
1 onion, sliced
2 tbsp flour
3/4 cup milk

Filling:
3/4 cup Cauliflower, stems leaves (peeled off), florets (separated, cut the flowers as small as possible), boiled for about 2-3 minutes, drained
2 small-size potatoes, sliced, boiled for about 4-5 minutes, drained
1 small-size carrot, sliced, boiled for about 3-4 minutes, drained
1/3 cup sweet peas (frozen), rinsed with hot water
1/2 tsp paprika
Salt
Pepper

On top:
1/3 cup mozzarella cheese, shredded

In a medium-size pot, melt the butter, add the onion slices, stir. Add the flour, stir and slowly pour the milk while stirring constantly. The milk and flour should blend well. You can use an egg beater. Turn the heat off. Toss all the filling ingredients in it.

Place the mixture on the shell. Spread mozzarella cheese all over it.

Preheat the oven to 375 F (190 C) and bake until the top is golden colour for about 35-40 minutes.

4 servings.

Meal Ideas:
-Rustic Red Lentil Soup, Grilled Meatballs, Kidney Bean Salad, Turkish Lemonade, Stuffed Peppers in Olive Oil, Red Cabbage Salad, Lentil Borek and Tahni Helva Casserole.