Pumpkin, Feta & Pea Pie

4
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (284.3 g)
  • Calories 975.2
  • Total Fat - 80.5 g
  • Saturated Fat - 44.3 g
  • Cholesterol - 183.9 mg
  • Sodium - 781.8 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 8 g
  • Protein - 23.4 g
  • Calcium - 517.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180°C and grease a 24cm springform cake pan.

Step 2

Peel and cut the pumpkin into 3cm cubes and boil or microwave until tender and then drain well and set aside.

Step 3

Layer 6 sheets of filo pastry on top of each other, brushing with half the melted butter between each layer and then brush the top with butter, then use to line the base and sides of the cake pan.

Step 4

Repeat the layering and buttering process with the remaining filo pastry and more butter, then place in the pan in the opposite direction to form a cross shape.

Step 5

Layer pumpkin, crumbled feta, frozen peas and onion jam in pan. Fold overhanging pastry over filling.

Step 6

Brush with remaining butter. Place pan on an oven tray and bake for 55 minutes, or until golden and then stand for 15 minutes before serving.

Tips & Variations


No special items needed.

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