This delicious Greek Savory Pumpkin Pie with Feta Cheese is the perfect pie to make for dinner, lunch or even an appetizer.
Author: Nectaria
Servings: 14-16 people
INGREDIENTS
750 gr./ 26.5 oz. puff pastry, two pieces about 30 x 40 cm each
1 large egg yolk mixed with 1 tablespoon water, for egg wash
For the filling
1000 gr./ 35.27 oz. pumpkin, grated
1 large size red onion, finely chopped
2 leeks only white part, finely chopped
5 green onions, finely chopped
50 gr./ 1.76 oz. fresh dill, finely chopped
2 tablespoons fresh spearmint, finely chopped
1 teaspoon garlic powder
salt and pepper to taste
½ teaspoon nutmeg
2 large size eggs, beaten
300 gr./ 10.58 oz. feta cheese, crumbled
100 gr./ 3.52 oz. cheddar cheese, grated
100 gr./ 3.52 oz. parmesan or regato cheese, grated
3 tablespoons fine semolina
½ cup olive oil
¼ cup heavy cream
INSTRUCTIONS
Preheat the oven to 350 ℉/ 180℃.
To make the filling
In a large frying pan or large pot heat olive oil over medium heat. Sauté onion, green onions and leeks for about 3 minutes. Add pumpkin and sauté until the water from the pumpkin has evaporated. Remove from heat transfer to a big bowl and set aside to cool for few minutes. Season with salt and pepper. Add all the remaining filling ingredients and mix well.
To make the pie
Lay out one sheet of the puff pastry on a large baking sheet lined with a parchment paper. Spread the pumpkin mixture over top, keeping it away from a 2-3cm (3/4-1″) border around the edge.
Lay the second sheet of puff pastry over top of pumpkin filling, and squeeze the border edge together to seal tightly, being careful not to leave any open edges where filling could escape.
Brush the top of the puff pastry with the beaten egg and then cut a few slits in the top of the pastry.
Bake the pie for 30 to 45 minutes, until puffed and golden brown. Let it cool for 15 minutes before serving.