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Greek feta and vegetable pie
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Savory pumpkin pie with sweet tomato, leeks, and creamy feta filling, all wrapped in a golden flaky 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 oven to 180°C. Place pumpkin on a baking tray, drizzle with 1 tablespoon of oil, season with salt and pepper, toss to coat, and bake for 15 minutes until tender. Allow to cool before serving.
  • In a medium saucepan, heat the remaining oil over medium-low heat. Sauté the leek and garlic for 5 minutes until the leek is soft. Stir in the rice to coat, then pour in the stock and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed. Let it rest covered for an additional 10 minutes before serving.
  • Transfer the cooled rice mixture to a large bowl and fluff it up with a fork. Allow it to sit for 15 minutes. Then, add in the pumpkin, feta, olives, tomatoes, oregano, and cream. Season generously with salt and pepper, then gently mix everything together.
  • Grease a 22cm round springform pan with melted butter. Place a filo sheet on a clean work surface and cover it with a dry tea towel followed by a damp tea towel. Brush the filo sheet with melted butter, fold it in half lengthways, and position it over the base of the pan, allowing the edges to hang over. Repeat with 9 more filo sheets, overlapping each one slightly, to line the base and sides of the pan.
  • Spoon the rice mixture onto the pastry, then carefully fold it over to seal the filling inside.
  • Layer the last filo sheet with a generous brushing of melted butter. Carefully stack it on top of the previous sheets. Place the pan on the layered pastry and use a sharp knife to cut out a 22cm-diameter disc. Gently transfer the disc on top of the pie and generously brush with the remaining melted butter.
  • Bake uncovered in the oven for 50 minutes until golden, making sure to cover with foil if needed to prevent overbrowning. Let it sit in the pan for 10 minutes before slicing into wedges and serving warm or at room temperature.

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