Spooky Pumpkin & Feta Pie
The Seasonal Favourite – Spooky Pumpkin & Feta Pie
A striking seasonal centerpiece that pairs the natural sweetness of roasted butternut squash with the salty punch of crumbled feta, all encased in a golden, spiced crust.
This Pumpkin & Feta Pie is as much a visual delight as it is a culinary one. The pastry is elevated with ground turmeric for a deep autumnal glow, while the filling is slow-roasted to develop a rich, caramelized base. By using your kitchen tools to achieve a thin, even crust and a perfectly textured mash, you create a dish that is sophisticated enough for a dinner party but playful enough for a festive gathering.
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Serves
6
Course
Main/Side
Prepare
30 mins
Cooks
80 mins
450g butternut squash or pumpkin, cubed
2 garlic cloves
3 tbsp olive oil, divided
1 small onion, finely chopped
250g plain flour, plus extra for dusting
½ tsp ground turmeric
125g cold butter, cubed
2 egg yolks
1 whole egg, lightly beaten (for glaze)
⅓ tsp ground nutmeg
½ tsp chilli flakes
200g feta cheese, crumbled
1 Preheat your oven to 200°C/400°F.
2 Place the squash and garlic into your pan, drizzle with oil, and toss to coat. Roast for 30 minutes until tender, then set aside to cool.
3 Sauté the onion in a clean pan with the remaining oil until golden and translucent.
4 To create the pastry, pulse the flour, turmeric, and cold butter in a processor until it reaches a sandy, crumbly texture. Add the egg yolks and 2 tsp of cold water, blitzing until the dough begins to clump.
5 Gently knead the pastry into a smooth ball. Divide into two even portions, wrap, and chill in the refrigerator for at least 20 minutes.
6 Mash the roasted squash with the softened garlic (skins removed). Fold in the onions, nutmeg, chilli flakes, and crumbled feta in a Jean Patrique Mixing Bowl.
7 Roll both pastry portions into circles slightly larger than your pan. Line the base of the pan with the first sheet, then spread the filling evenly.
8 Using your Chopaholic Oriental Knife, carve a “spooky” face (triangular eyes and a jagged mouth) into the second pastry sheet.
9 Place the carved lid onto the pie, pressing the edges firmly to create a professional seal. Brush the surface with the beaten egg for a high-gloss finish.
10 Bake for 40 minutes until the crust is crisp and golden. Allow to rest for 10 minutes before serving.
| Nutrient | Amount |
|---|---|
| Energy | 1,840kJ / 440kcal |
| Fat | 28g |
| Saturated Fat | 16g |
| Carbohydrates | 36g |
| Sugars | 4g |
| Fibre | 3g |
| Protein | 11g |
| Salt | 1.2g |