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A Pumpkin Pie with Feta Cheese
My introduction to the pumpkin was a few months ago when I was visiting some friends, they made a savoury pumpkin pie, using the pumpkins they get from their weekly organic produce they get from a local farm. They never know what products will be in the basket each week, so they got creative and searched for recipes. This recipe is from supermarket chain Albert Heijn, which I will translate to English for my English-speaking friends.
about half a pound of puff pastry dough (I got some from the freezer)
1.5 lb pumpkin, chopped into cubes
tomato paste (about 1 tablespoon in total, we have small 70 gram cans here)
about 1 cup (200 gr.) of white feta cheese
First, cut the pumpkin in little cubes of half an inch or so. Also cut two onions into pieces. In a frying pan, stir fry both onions and pumpkin until they get a bit brown, then lower the fire, add some pepper and salt to taste together with the can of tomato paste and let it simmer for another 10 minutes.
Second, preheat the oven at about 350 F and grease a pie pan. Then, cover the pan with the dough and leave some for the top. The pumpkin mix should be about done, pour it in a food processor or blender to make a puree out of it, adding 2/3 of the beaten egg and 2 tablespoons of water. Pour the pumpkin stuff into the pie pan and season a bit with thyme, then add the crumbled feta cheese (white Greek goat cheese) over the top.
Finally, make a pasty, you can put the remainder of the dough on top of the pie, make some cuts in the top to allow steam to release. Make sure to seal it well at the sides. As a last step, brush the remainder of the egg on the top of the pie and bake it for 45 minutes in the middle of the oven.
That’s all. Very simple, very cheap and vegetarian. Perfect for meatless Fridays!