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Pumpkin and feta pastitsio
Pumpkin and feta pastitsio
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Satisfying pumpkin and feta pasta bake - perfect for family meals.
Ingredients:
  • Large pinch of nutmeg
  • 275g penne rigate
  • 1/2 (about 1kg) butternut pumpkin, peeled, seeded, chopped
  • 2 garlic cloves, peeled
  • 500g (2 cups) Greek Style Yoghurt
  • 150g feta, crumbled
  • 40.00 ml pistachio kernels, finely chopped
Instructions:
  • Boil pasta in a saucepan until perfectly cooked. Then, drain the pasta.
  • Boil pumpkin and garlic until very tender, about 15 minutes. Drain and return to the pan, then mash with a potato masher until smooth.
  • In a large bowl, mix together the yogurt, feta, eggs, and nutmeg. Season with salt and pepper, then gently fold in the mashed pumpkin mixture.
  • Preheat the oven to 180°C/160°C fan forced and grease a 22cm round springform pan. Spread a quarter of the pumpkin mixture on the base of the pan, then layer with a third of the pasta, making sure it lies flat and faces the same direction. Repeat the layering with the remaining pumpkin mixture and pasta, finishing with a pumpkin layer on top. Bake for 45 minutes until set. Rest for 10 minutes before sprinkling with pistachios.

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