Pumpkin, Spinach & Feta Pie
Approximately 850g of pumpkin, peeled and roughly cut into 2-3cm chunks
1 Tbsp extra virgin olive oil + 1 tsp extra
1 tsp honey
1/2 tsp dried sage
Cracked black pepper
1 bunch English spinach, roughly chopped
1 clove garlic, crushed
100g feta cheese, crumbled
1/2 can chickpeas, rinsed and drained
2 sheets puff pastry (homemade preferred)
1 egg, beaten
Preheat oven to 200•c
Toss pumpkin in the olive oil and place the chunks on a lined baking tray. Drizzle with honey and sprinkle with sage. Crack some pepper and sprinkle a pinch of salt over the chunks. Roast in oven for 30min. Set aside to cool. When completely cooled, place the pumpkin in a bowl and roughly mash with a fork, leaving plenty of lumps.
Heat the extra oil in a saucepan over low-medium heat. Add garlic but don't allow it to burn or crisp. Add spinach and while stirring allow it to wilt slightly. Remove from heat and toss feta and chickpeas into spinach mixture.
Grease a pie dish and line with one sheet of puff pastry. Place the completely cooled pumpkin mash into the base of the pie, then spoon spinach mixture on top. Cover with the other piece of pastry, trim excess and press down to seal around the edge of the pie. Pierce the top of the pie with a knife, and brush the pie top with the beaten egg.
Increase the oven temp to 220•c. Bake for 30 minutes or until pastry is golden.
- I prefer Kent or Jap varieties of pumpkin; however feel free to try your own favourite.
- Don’t be tempted to pour the extra oil/juices from the pumpkin roasting pan into the mash. You don’t want the mix to be too wet or you will end up with a soggy pie.
- Be brave and have a go at making your own pastry!