adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek feta and vegetable pie
0 Likes
Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Savory pie filled with tender pumpkin, sweet tomatoes, flavorful leeks, and creamy feta, all nestled in a golden pastry crust.
Ingredients:
  • 600g Kent pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 60ml (1/4 cup) olive oil
  • 2 leeks, pale section only, washed, halved lengthways,thinly sliced
  • 200g (1 cup) white long-grain rice
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 100g fetta, crumbled
  • 55g (1/3 cup) pitted kalamata olives, thinly sliced
  • 70g (1/3 cup) sundried tomatoes
  • 40.00 ml chopped fresh oregano
  • 125ml (1/2 cup) thickened cream
  • 125g butter, melted
  • 12 sheets filo pastry
Instructions:
  • Preheat the oven to 180°C. Place pumpkin on a baking tray, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat. Bake for 15 minutes until tender. Allow to cool.
  • In a medium saucepan, warm the rest of the oil over medium-low heat. Sauté leek and garlic for 5 minutes until leek is softened. Stir in rice and let it get coated with oil. Pour in the stock, bring to a boil, cover tightly, lower the heat, and simmer for 15 minutes until liquid is absorbed. Rest covered for an additional 10 minutes before serving.
  • Pour the rice mixture into a spacious bowl. Fluff up the grains with a fork and let it cool for 15 minutes. Stir in the pumpkin, feta, olives, tomatoes, oregano, and cream. Season with salt and pepper, then gently mix everything together.
  • Grease a 22cm round springform pan with melted butter. Place the filo sheets on a clean work surface and cover with a dry tea towel followed by a damp tea towel to prevent drying out. Brush one filo sheet with melted butter, fold in half lengthwise, and arrange it over the base of the pan, letting the sides hang over. Repeat with the remaining 9 filo sheets, slightly overlapping each, to line the base and side of the pan.
  • Transfer the rice mixture into the pan and neatly wrap the overhanging pastry to seal the filling inside.
  • Brush one of the last filo sheets generously with luxurious melted butter. Layer it expertly with the final sheet. Gently place the pan on top of the pastry. Skillfully cut around the base with a sharp knife to make a perfect 22cm-diameter disc. Carefully transfer it on top of the pie and generously brush the surface with the remaining decadent melted butter.
  • Bake in the oven for 50 minutes, covering with foil if needed to prevent overbrowning, until golden and heated through. Let it rest in the pan for 10 minutes, then cut into wedges and serve warm or at room temperature.

Similar Recipes