Jamie Oliver Cheesy Vegetable Bake

This easy Jamie Oliver Cheesy Vegetable Bake is a comforting, hearty dish filled with colorful veggies and creamy layers of Greek yogurt and feta. With a crispy filo pastry top and a savory vegetable stew, it’s a simple yet flavorful If you’re looking for a comforting vegetarian dinner that’s both hearty and wholesome, this Jamie Oliver Cheesy Vegetable Bake hits the spot. It’s loaded with vibrant veggies, coated in a luscious Greek yogurt and feta layer, and topped with the golden crunch of filo pastry. I made this on a cozy Sunday and was genuinely surprised by how filling and flavorful it turned out to be. (inspired by Jamie Oliver)

Ingredients Needed

For the Vegetable Stew:

• 3 onions
• 3 cloves of garlic
• Olive oil
• 3 level teaspoons ground coriander
• 3 teaspoons olive tapenade
• 3 mixed-colour peppers
• 3 sweet potatoes
• 3 large portobello mushrooms
• 3 courgettes
• 3 x 400 g tins of quality plum tomatoes

For the Creamy Topping:

• 3 large free-range eggs
• 500 g Greek-style yoghurt
• 100 g feta cheese

For the Bake:

• 1 bunch of oregano (20g)
• 1 packet of filo pastry (270g)
• 1 mug of basmati rice (300g)
• 1 x 400 g tin of butter beans

How To Make Jamie Oliver Cheesy Vegetable Bake

Prep the Veggies:

Start by slicing your onions and garlic and gently cooking them in a large pan with olive oil, ground coriander, and a hit of olive tapenade. While that’s softening, get those peppers, sweet potatoes, mushrooms, and courgettes onto a griddle pan or under the grill to char slightly—this adds a deep smoky flavor that makes all the difference.

Simmer the Stew:

Once the vegetables are beautifully charred, add them to the pan along with the tins of plum tomatoes. Rinse out the cans with a bit of water and pour that in too. Bring it to a simmer, season with salt and pepper, and let it gently bubble away for about 30 minutes. Let it cool completely and refrigerate overnight if you’ve got time—it helps the flavors meld beautifully.

Mix the Creamy Topping:

In a bowl, whisk together the eggs, Greek yogurt, and crumbled feta. Give it a good mix until smooth, then cover and refrigerate this overnight too. It’s worth the wait.

Assemble the Bake:

The next day, brush a large baking dish with olive oil using a sprig of fresh oregano (Jamie-style!). Layer the filo sheets into the dish, brushing each with oil. Leave some overhanging so you can fold it back over later.

Now scatter over your basmati rice (uncooked), spoon on the butter beans, and pour in that rich vegetable stew. Scrunch up the last sheet of filo and place it on top, folding over the edges. Brush the top with oil and cover it until you’re ready to bake.

Bake to Perfection:

Preheat your oven to 180°C/350°F/gas 4. Bake the dish on the bottom shelf for 1 hour. Then, crack the top of the pastry open, pour over the creamy topping, sprinkle with more oiled oregano, and bake for another 40 minutes until gorgeously golden and bubbling.

Serve hot with a simple green salad—absolutely lovely.

Why I Love This Recipe

I made this Jamie Oliver Cheesy Vegetable Bake on a cool weekend evening, and it was exactly the kind of dish that makes you feel warm and satisfied. My family couldn’t get enough of the crunchy filo top paired with the creamy, cheesy filling. I love how versatile it is—you can throw in almost any veg you have on hand, and it still comes out delicious.

Recipe Tips

• Char the Veg: Don’t skip this step—it adds a smoky depth that makes this dish stand out.
• Use a Good Feta: A crumbly, tangy feta really makes the topping shine.
• Let It Sit Overnight: Both the stew and the topping benefit from some fridge time.
• Swap the Beans: Don’t have butter beans? Try cannellini or chickpeas instead.
• Add a Kick: A pinch of chili flakes in the stew adds a gentle heat.

How To Store This Jamie Oliver Cheesy Vegetable Bake

At Room Temperature:

Keep out for no more than 2 hours before refrigerating.

In the Fridge:

Store any leftovers in an airtight container for up to 3 days. Reheat as needed.

In the Freezer:

Portion into containers and freeze for up to 2 months. Let thaw in the fridge overnight before reheating.

Reheating:

• Oven: 7 minutes at 350°F.
• Microwave: High for 3 minutes.
• Stovetop: Medium heat, covered, for 5 minutes.
• Air Fryer: 4 minutes at 350°F for a crispy top.

Nutrition Facts (per serving)

• Calories: 580
• Carbs: 96.2g
• Protein: 24g
• Fat: 13.7g
• Sugar: 21.3g
• Fibre: 11.2g
• Sodium: 1.3g

Let’s Answer a Few Questions!

How do I prevent the filo pastry from getting soggy?
Totally! Brush each layer generously with oil and bake uncovered at the right temp—it’ll stay crisp.

Can I swap out feta for another cheese?
Yes, goat cheese or ricotta salata work great and keep that tangy creaminess.

How do I avoid mushy vegetables?
Char them briefly and avoid overcooking in the stew—they’ll hold their bite better.

Can I use canned tomatoes instead of fresh?
Absolutely. This recipe calls for tinned plum tomatoes, which are perfect for this stew.

Try More Recipes:

• Jamie Oliver Puff Pastry Vegetable Tomato Tart
• Jamie Oliver Garlic And Chilli Prawns
• Jamie Oliver Seafood Paella