Free-Form Pumpkin Antipasto Pie
Recipe: #33841
November 26, 2019
Categories: Cheese, Feta, Pumpkin, Oven Bake, Vegetarian, Olives, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (260 g)
- Calories 1251.1
- Total Fat - 117.8 g
- Saturated Fat - 65.4 g
- Cholesterol - 446.5 mg
- Sodium - 1466.9 mg
- Total Carbohydrate - 29.9 g
- Dietary Fiber - 0.9 g
- Sugars - 2.5 g
- Protein - 23.5 g
- Calcium - 287.5 mg
- Iron - 2.2 mg
- Vitamin C - 8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Peel and deseed 400 grams of the pumpkin and cut into 2cm pieces and place on an oven tray and drizzle with 1 tablespoon olive oil and season with salt and pepper.
Step 2
Cook in a hot oven (200C) for about 20 minutes, or until tender and then remove and cool.
Step 3
Combine pumpkin in a large bowl with roughly chopped antipasto mix, olives and two-thirds of the feta, crumbled.
Step 4
Partially thaw 2 pastry sheets (note our pastry sheets are about 23c to 24cm square) and place on a large oiled oven tray, overlapping sheets about 2cm and press to seal.
Step 5
Spoon pumpkin mixture down the centre, leaving a 5cm boarder and crumble over remaining feta and fold up border around the filling.
Step 6
Cook in a hot oven (200C) for 25 minutes, or until cooked and serve with rocket (optional).
Tips
No special items needed.
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