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223 N. Van Dien Avenue Ridgewood, NJ 07450

Mailing Address:
The Valley Hospital
223 N. Van Dien Avenue
Ridgewood, NJ 07450
Summer Squash and Feta Pot Pie

Created by Valley Chef Supervisor Alan McDougall

Prep time: 20 minutes Cook Time: 40 minutes Servings: 8

1 cup diced red and green peppers
3 cups finely diced green and yellow squash
1 cup diced yellow onion
1/2 cup finely diced celery
1/3 cup heart-healthy margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups vegetable stock
1/3 cup feta cheese (optional)
1 egg plus 2 oz of water (optional)
2 (9 inch) unbaked pie crusts


  1. Preheat oven to 350 degrees F.
  2. In a saucepan, combine peppers, squash, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, add feta cheese (optional) and set aside.
  3. In the saucepan over medium heat, cook onions in margarine until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in vegetable broth. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the vegetable mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Combine egg and water. Whisk together and brush on top of pies.
  6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Calories: 375 | Total Fat: 13g | Cholesterol: 30mg | Fiber: 4g 

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