Pumpkin and Feta Cheese Pie

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

I love pumpkin only in savory dishes. I roast it in the oven, then serve it with a balsamic sauce, herbs, and Gorgonzola cheese. I make pancakes from it, and I enjoy samosas with pumpkin, when it's 50/50 with onions and lots of black pepper. This amount of dough makes 2 open pies. I usually freeze the second half of the dough.

Ingredients

Pumpkin - 14.1 oz
Olive Oil - 3 tablespoons
Thyme - 3 sprigs
Butter - 0.9 oz
Spanish onions - 5 pieces
Brown Sugar - 2 tablespoons
Red Grape Juice - 2 fl oz
Balsamic Vinegar - 2 teaspoons
Puff Pastry - 15.9 oz
Feta cheese - 14.1 oz

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Grease a baking sheet with olive oil and place the pumpkin cubes on it, roast for 35–40 minutes, and sprinkle with thyme at the end.

Step 3

Heat the butter and olive oil in a skillet, add the onion and sugar.

Step 4

Sauté until the onion caramelizes.

Step 5

Add the wine and vinegar to the skillet, bring to a boil, and reduce the excess liquid.

Step 6

Cool down, mix the onion with the pumpkin and crumbled feta, and season with salt and pepper to taste.

Step 7

Roll out the dough into two circles with a diameter of 25 cm, place the filling, and carefully fold the edges of the dough. Bake the pie for 20–25 minutes. Serve warm.