Sunday, October 18, 2009

Pumpkin and Fetta Pie

Here's my first recipe since I last updated my blog. This pie is easy to make and I had some for dinner tonight.


3 sheets of puff pastry
500 pumpkin, chopped into small pieces
150 grams fetta cheese
1 cup of spinach leaves
Salt and pepper to taste
Olive oil spray


21 cm springform cake tin
Food processor

Boil pumpkin until soft. While it's cooking, crumble fetta cheese by mashing it with a fork and grind up spinach leaves in a food processor. Combine pumpkin, cheese and spinach in a bowl, and add salt and pepper if desired.

Preheat oven to 200 degrees.

Spray the inside of the cake tin with olive oil (the spray is a healthier alternative to butter). Line the bottom and sides of the tin with a sheet of puff pastry. Pour the pumpkin, cheese and spinach mixture into the tin. Cover with the third sheet of pastry (fold the sides over the top). Lightly spray the top with olive oil.

Bake for 30 minutes or until pastry is golden brown. Remove from oven and let sit for 5 minutes before serving.

Serves 4.

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