We’ve posted a lot of Greek pies on this blog, all of them wonderful, scrumptious and ideal as comfort food. But the one we’ve got for you today is the one that you’ve been waiting for! (And wondering why it took us so long to post it!)
And even if autumn is to end in a few days, pumpkins are still the season’s favorite ingredient. Combine them with feta cheese and you get one of the finest Greek savory pies!
Pumpkin and feta pie
For the pastry:
250 gr all-purpose flour
4 tablespoons esti extra virgin olive oil
100 ml very cold water
A pinch of salt
For the filling:
1 ½ kg pumpkin
2 red onions finely chopped
350 gr feta cheese crumbled
1 teaspoon rosemary
esti extra virgin olive oil
1 beaten egg
Preheat the oven at170 degrees.
Make the pastry:
Combine all ingredients and knead until you make a soft ball. Wrap in a cling film and let it rest for an hour in the fridge.
Cut the pumpkin into small cubes, season with salt and pepper, drizzle with olive oil and place on a baking sheet lined with parchment paper. Bake for 25- 30 minutes until well cooked and dry. Remove from the oven and let it cool.
Heat some olive oil in a frying pan. Add the onions and sauté for about 15-20 minutes over low to medium heat. When the onions are dark brown take off from the heat, add to the pumpkin and let cool.
Add to the pumpkin-onion mixture beaten eggs, feta and rosemary. Season with salt and pepper.
Raise the oven temperature to 180 degrees.
Roll out the pastry into a circle sheet.
Grease well with olive oil a 30-32 cm pie dish. Lay the pastry sheet in the dish. Leave any borders from the sheet. Arrange the pumpkin-feta mixture on the top. Fold over the pastry edges. Brush the edges with the beaten egg- use as much as you can.
Bake for 35-40 minutes or until golden brown. Remove from the oven and let cool.