GREEK PUMPKIN AND LEEK PIE
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 3h
Yield Serves eight to 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
- Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
- Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 5 grams, TransFat 0 grams
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Sahad Kwser
[email protected]This pie is absolutely delicious! The flavors are perfect and the crust is flaky and buttery. I will definitely be making this again and again.
Edward Phakedi
[email protected]I've made this pie several times and it's always a hit. It's a great way to use up leftover pumpkin puree and it's perfect for a fall gathering.
Esha Talha
[email protected]I'm not sure what went wrong, but my pie turned out terrible. The crust was tough and the filling was bland.
Sabbir King
[email protected]This pie has potential, but it needs some tweaks. I would try adding more spices to the filling and using a different type of cheese.
Sardar Mujtaba
[email protected]Overall, this pie was a good experiment. It wasn't my favorite, but I'm glad I tried it.
Frankie Jose
[email protected]The pie crust was a bit soggy. I think I would blind bake it next time.
Lite Fundz
[email protected]This pie was a bit too sweet for my taste. I would recommend using less sugar in the filling.
Juan Figueroa
[email protected]I used a gluten-free pie crust and it turned out great! This pie is a great option for people with dietary restrictions.
Amas Mino
[email protected]I added a bit of crumbled bacon to the filling for an extra savory flavor. It was delicious!
Cam
[email protected]This pie is perfect for a fall gathering. It's hearty and flavorful, and it can be served warm or cold.
Summer Valentine
[email protected]I love the combination of pumpkin and leek in this pie. It's a great way to use up leftover pumpkin puree.
AB_ jozeph
[email protected]This pie was easy to make and turned out great! I used a store-bought pie crust to save time, but the filling was so flavorful that it didn't matter.
Lina Jue
[email protected]I'm not a huge fan of pumpkin, but this pie was surprisingly delicious. The leek and cheese added a nice savory flavor that balanced out the sweetness of the pumpkin.
Ali khan Khaira
[email protected]This pumpkin and leek pie was a hit with my family! The flavors were amazing and the crust was so flaky. I will definitely be making this again.