Vegetable Flower Pie

In the bowl of a food processor fitted with a metal or dough blade, or a stand mixer fitted with a dough blade, combine flour, salt and sugar. Add the margarine and pulse about 30 seconds, until mixture resembles coarse crumbs. Add the ice water and pulse until mixture comes together. Remove the dough, wrap in plastic, and refrigerate for 45 minutes or overnight if you want to make dough in advance.

Peel strips off zucchini and yellow squash until you reach seedy parts in the center, which do not peel easily. Turn them around and peel the other sides the same way. You will need lots of strips. Shred the remaining squash and zucchini into a bowl. Peel strips of carrots, as many as you can before carrot gets too thin, and put in microwave safe bowl. Zap for 1 minute. Shred remaining pieces of carrot into the bowl of shredded squash.

Preheat oven to 350°F. Roll dough to a 12” circle. Place in a glass or ceramic pie dish. Brush with egg yolk to seal dough and prevent sogginess. Bake for 10 Minutes.

Add eggs, mayonnaise, panko and seasonings to the shredded vegetables. Let sit 10 minutes and drain liquid that accumulates.

Remove pie shell from oven and put the filling inside. Take 2 to 3 strips and roll as tightly as you can, then place firmly into the veggie mixture. Start in the center and work your way outward, alternating colors. Get someone to help you roll - it’s time consuming!

Fill the pie completely with the rolled strips. Brush the tops with oil, coating generously. Bake for 45 Minutes. If you want to reheat on yom tov, underbake for about 10 minutes.