Let’s start preparing this superb mixed vegetable pie by cleaning and washing the vegetables. Then cut the carrots into small pieces and the leeks into thin slices. In a pan, put a little extra virgin olive oil, a pinch of salt and a little broth and start stewing the leeks over low heat for about 2 minutes.

Add the carrots, season with salt and continue cooking for about a quarter of an hour; add, if necessary, more broth a little at a time and always hot. At the end of cooking let it cool.

After having carefully washed the spinach, let’s boil them in a little lightly salted water. Drain them and let them cool by placing them well spread out on a plate. As soon as possible, let’s squeeze them well and chop them coarsely.

We take a bowl to combine all the vegetables. Then add the béchamel, parmesan, chopped parsley, breadcrumbs and eggs; mix well to amalgamate everything. Season with salt and move the mixture into the mold. At this point we bake in the oven, previously heated to 180 °, for about an hour.

Now prepare the sauce by pouring the bechamel, cream, parmesan, diced cheese and 4 tablespoons of milk into a saucepan. Let’s heat everything over a low flame, continuing to mix until the cheese melts. Season with salt and pepper.

When cooked, take the mixed vegetable pie out of the oven and let it rest in the mold for about ten minutes, then turn it upside down on a serving dish.
Let’s serve it with the hot sauce on the side.

Useful tips for preparing the mixed vegetable pie:

if the sauce, when heated, is sticky, add more hot milk. If you use a non-stick mold to cook the pie, line the bottom with baking paper and grease the paper and the sides of the mold.