I love savory pies, they are a real helpful when you have short time for a lunch break or when we want to prepare a tasty and informal appetizer to take to the seaside or on a trip.

They are prepared all year round but in spring and summer we have more choice when it comes to ingredients. Lots of fresh and colorful vegetables which, in addition to making any Savory Pie tastier, also make it more beautiful.

What we will prepare today is the recipe for the Spring Savory Pie which is the most popular in my house, with a puff pastry base and a filling made up of many seasonal vegetables such as peppers, courgettes and cherry tomatoes enriched with stringy scamorza.

A fresh and appetizing recipe, excellent both hot and at room temperature, very fragrant and colourful, which will win you over at the first bite.

This savory pie is also very quick because you don’t have to prepare the dough but use a ready-made puff pastry base that you find in the supermarket.

And now let’s turn on the oven, even if it’s hot, because it’s worth preparing this delicious Spring Savory Pie!

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time25 Minutes
  • Cooking time35 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian
  • SeasonalitySpring, Summer and Autumn


1 roll puff pastry
150 g scamorza cheese
courgettes or zucchini squash (1 medium size)
peppers, red and yellow, raw (1 medium size)
150 g cherry tomatoes
carrot (1 medium size)
2 tablespoons extra-virgin olive oil
1 clove garlic
q.s. salt
spices (dry origano)




Step 1

Cut the courgette and carrot into thin slices, the pepper into cubes and divide the cherry tomatoes into 4. Cut the scamorza into thin slices.

Place 2 tablespoons of extra virgin olive oil in a non-stick pan, when it has heated up add crushed garlic. Let it flavor for a minute then remove the garlic.

Add vegetables and cook over medium heat for about 5 minutes, they must remain firm and not fall apart because they will then receive a second cooking in the oven.

Step 2

Roll out the puff pastry base on a baking tray and place the sliced ​​scamorza cheese on the bottom. Arrange vegetables on top of cheese.

Sprinkle with oregano and add a few more cubes of scamorza.

Cook in a static oven at 190 degrees for about 30 minutes. The puff pastry should be slightly golden. Once ready, take it out and wait for it to cool slightly before removing it from the pan.

Serve the Spring Savory Cake warm or at room temperature.


BASE You can use shortcrust pastry as an alternative to puff pastry. If you want to prepare shortcrust pastry at home, you can find the doses and recipe below.


To prepare shortcrust pastry at home you will need: 100 g of cold butter from the fridge, 200 g of 00 flour, 50 ml of ice water, 1 pinch of fine salt. Put the flour, the cold butter from the fridge in pieces and the salt into the mixer with the blades and blend for a few seconds. Then add the ice water and knead the dough for about 2 minutes until it comes together. Transfer it to a pastry board, work it for a few moments, create a dough and let it rest wrapped in cling film in the fridge for at least 40 minutes before using it.

VEGETABLES For this Savory Pie I decided to use courgettes, peppers and tomatoes but feel free to modify the vegetables to your liking or based on what you already have in the fridge.

CHEESE For the filling you can use other cheeses such as caciocavallo, fontina or mozzarella.


Store the Spring Savory Cake in the refrigerator in a closed container for a maximum of 2 days. Alternatively you can freeze it in portions and when you want to use it, after defrosting it, put it in the oven for a few minutes.

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