Pumpkin and feta filo pie

Looking for a delicious pie for to serve the family for lunch or dinner? Our pumpkin and feta filo pie makes for an easy lunch or dinner and is vegetarian as well. This tart is perfect served warm with a salad or cold for an extra delicous work or play lunch. The sweetness of carmalised pumpkin is a perfect match with the salty savoury Feta and fresh spinach. And guess what… it’s pretty healthy as well.

  • Prep Time

    20 Minutes

  • Cook Time

    1 Minutes

  • Serves

    6 People

Ingredients

  • 1 kg pumpkin peeled and deseeded and cut in 3-4cm chunks
  • 2 medium onion peeled and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 200g feta cheese crumbled
  • 1 handful washed baby spinach leaves
  • 6 eggs lightly beaten
  • ½ teaspoon grated nutmeg
  • sea salt and freshly ground pepper
  • sea salt and freshly ground black pepper
  • 12 sheets fresh fillo pastry
  • 100g butter

You'll Need

  • Multix Bake
  • Multix Cling

Method

  1. Preheat the oven to 180°C
  2. Line a large baking tray will Multix bake. Spread the pumpkin pieces and onion out on the tray. Drizzle with olive oil and bake in the oven for about 20 minutes until the pumpkin and onion are soft and starting to caramelize. Remove from the oven and allow to cool.
  3. In a large bowl add the eggs, nutmeg, salt and pepper and crumbled feta. Mix well and then add the spinach leaves and pumpkin mixture. Stir everything together.
  4. Place the butter in a small ramekin cover with cling wrap (to stop it splattering) and melt on high in the microwave for 20 seconds.
  5. Line a flan or deep quiche tin with Multix bake.
  6. Cover a large board or clean section of your bench with Multix bake, lay all the fillo pastry sheets on top, then working fast brush melted butter over every second sheet and line the quiche or flan pan with 10 sheets of the fillo pastry leaving the extra length hanging over the edges of the pan. Brush butter over the last layer of pastry in the pan and fill the pie with the pumpkin mix.
  7. Fold or crunch the last 2 sheets of pastry on to the top of the pie then fold over the edges of the pastry in a rough unstructured pile, brush and drizzle with the remaining butter.
  8. Bake in the oven at 180°C for 40-45 minutes until golden on top and set.  Allow to sit for about 10 minutes before serving.
Posted in Lunch, Quick & Easy, Vegetarian