Preheat oven to: 180C/360F/gas mark 4
Slice and roast all vegetables on a baking sheet, leave to cool.
Layer vegetables in pie dish with garlic, passata, oregano and butter beans.
Bake for 30 minutes.
Meanwhile, mix together Greek Yoghurt and beaten egg and season.
Remove dish from oven, spread with yoghurt and egg mixture.
Top with feta cheese.
Bake for 15 minutes, until golden.
Contributed by Jenny & Richard West