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Pumpkin and pasta pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Savory filling enveloped in crispy filo pastry for a delectable rustic pie.
Ingredients:
  • 750g butternut pumpkin, peeled, cut into 1.5cm pieces
  • 60ml (1/4 cup) extra virgin olive oil
  • 400g penne rigate, cooked
  • 150g Greek feta, crumbled
  • 120g fresh ricotta, crumbled
  • 120g baby spinach, blanched, excess moisture removed
  • 125.00 ml firmly packed fresh mint leaves, chopped
  • 62.50 ml fresh dill sprigs, chopped
  • 3 spring onions (shallots), thinly sliced
  • 1 lemon, rind finely grated
  • 1 garlic clove, crushed
  • 0.63 gm ground nutmeg
  • 60g butter, melted
  • 10 sheets filo pastry
  • 9.00 gm sesame seeds
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat the oven to 200°C. Spread the pumpkin on a lined tray, drizzle with 1 tablespoon of olive oil, season, and roast for 25 minutes or until tender, stirring once.
  • In a large bowl, toss together the pasta, pumpkin, feta, ricotta, spinach, mint, dill, spring onion, lemon rind, garlic, nutmeg, and 1 tablespoon of oil. Season to taste.
  • Preheat the oven to 180°C. Mix butter and remaining oil in a bowl. Prepare a round 26cm (base measurement) springform cake pan by greasing and lining it. Place one sheet of filo pastry on a work surface and brush with the butter mixture. Fold it in half crossways, brush the top with more butter mixture, then place it in the base of the pan. Repeat the process with another sheet of filo, layering it in the opposite direction. Continue layering filo sheets with butter mixture, ensuring to cover 3cm of the base and allowing the excess to overhang the sides. Repeat layering with the remaining filo sheets until the pan is completely lined.
  • Place the pasta mixture into the pan, fold the overhanging filo to cover it, and brush with the remaining butter mixture. Season the dish, sprinkle with sesame seeds, and bake for 50-55 minutes until golden. Let it stand for 5 minutes before serving with yogurt.

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