Pumpkin and Feta Filo Pie
Meni Valle's recipe for a savoury puff-pastry pie with pumpkin, currants and feta.
Ingredients
- 1 lb 12 oz (800 g) pumpkin cut into ¾ in (2 cm) pieces
- ½ cup olive oil plus extra for drizzling
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 2 oz (60 g) currants
- 3½ oz (100 g) Greek feta crumbled
- 3 eggs
- 2 tbsp finely chopped mint leaves
- salt and pepper to taste
- 1¾ oz (50 g) butter
- 9 oz (250 g) store-bought refrigerated filo pastry
- honey to serve
Instructions
- Preheat the oven to 400° (200°C) fan-forced.
- Place the pumpkin on a large baking tray in a single layer. Drizzle with a little olive oil and bake for 20 to 25 minutes, until soft and golden around the edges. Remove the pumpkin from the oven and allow to cool.
- Place the pumpkin in a bowl and smash the pieces using a fork. Add the cinnamon, nutmeg, currants, feta, eggs and mint. Season well with salt and pepper and stir to combine the ingredients.
- Melt the butter in a small saucepan over medium heat. Remove from the heat and add the olive oil. Brush a 9½ in (24 cm) round baking tin or dish with a little of the butter and oil mixture.
- Lay out a sheet of the filo pastry with a long edge facing you and brush with some of the butter and oil. Scatter 3 to 4 tbsp of the pumpkin mixture over the filo pastry, then, starting with the edge of the pastry closest to you, concertina the filo into a long strip, then coil it in on itself to create a spiral. Place the coil in the centre of the baking tin, then continue with the remaining pastry, most of the butter and oil mixture and all of the filling, adding the concertinaed strips to the central spiral, until you have a large spiral-shaped pie.
- Brush the pie with the remaining butter and oil, sprinkle with a little water and bake for 30 to 40 minutes, until crisp and golden brown.
- Serve warm with a drizzle of honey.