Pumpkin, Feta & Pea Pie
Recipe: #32909
July 09, 2019
Categories: Cheese, Feta, Peas Pumpkin, Oven Bake, Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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