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Stuffed Pie Recipe (for diabetics)

This is the easiest pie recipe, where the dough is made of cheese and brown flour and then stuffed with lots of tomatoes, eggplant and red beans, to end up with a delicious and delicious meal for all your family members.

Stuffed Pie Recipe (for diabetics)


  •  500 gm eggplant cut into cubes.
  •  Red bell pepper fruit.
  •  2 tablespoons olive oil.
  •  1 onion cut into small pieces.
  •  1 zucchini cut into slices.
  •  2 cloves garlic mashed.
  •  1 tablespoon fresh oregano or 1 teaspoon dry oregano + fresh oregano leaves for garnish.
  •  One and a half cups of boiled red beans, washed and drained.
  •  A cup of washed, pitted black olives.
  •  One-third cup of tomato paste.
  •  Scrambled eggs or a little milk.
  •  2 tablespoons of flour.
  •  Salt, ground black pepper

To prepare the dough:

  •  One-third cup of all-purpose flour.
  •  A cup but a third of brown flour.
  •  6 tablespoons butter.
  •  A third of a cup of grated Parmesan cheese.


  1. Preheat the oven to 220°C (425°F). To prepare the dough, sift the flour into a large bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Then add the grated Parmesan cheese and add enough cold water to the mixture while mixing.  Until you get a cohesive dough.
  2. Put the dough on a surface sprinkled with a little flour and collect it with your hands in the form of a soft ball, then wrap the dough in a paper or transparent plastic bag and leave it for about 30 minutes.
  3. To prepare the filling, put the eggplant in a colander, sprinkle with salt, leave for about 30 minutes, then rinse with water, drain and dry using kitchen paper.
  4. Meanwhile, put the peppers in a baking tray and put them in the oven for 20 minutes, until they are cooked and soft. Put them in a plastic bag and leave them to cool, then peel them and extract the seeds, then cut them into cubes and set them aside.
  5. Heat the oil in a large frying pan, then fry the onions in it for 5 minutes until they soften, then add the zucchini, garlic and marjoram and leave the mixture on the fire for another 5 minutes with constant stirring, then add the beans and olives, stir the ingredients, then add the tomato and pepper paste, leave the mixture on the fire until it mixes  Then raise it and set it aside to cool.
  6. Roll out the dough on a surface sprinkled with a little flour until you get a circle its thickness is 30 cm, then put it in a greased oven tray, then brush the dough with beaten eggs using a brush and sprinkle the samolina flour leaving 4 cm from the edges, put the filling in the middle using a spoon.
  7. Gather the edges of the dough until it covers part of the filling, and it should be open from the middle, then brush it with the rest of the eggs or milk and put it in the oven for 30-35 minutes until the color of the pie becomes golden, and finally decorate the pie with fresh marjoram.

 Information about the meal:

  • Energy: 554 kilocalories.
  • Protein: 17.7 g.
  • Carbohydrates: 56.6 g of which 15.7 g of sugars.
  • Fat: 30.2 gm of which 4.2 gm is saturated fat.
  • Cholesterol: 13 mg.
  • Calcium: 295 mg.
  • Fiber: 11.6 g.
  • Sodium: 1353 mg.