Pumpkin and pasta pie

Recipes / Vegetarian

A flavour-packed filling is lovingly wrapped in filo to make this rustic pie.

Recipe «Pumpkin and pasta pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 750g butternut pumpkin, peeled, cut into 1.5cm pieces, 60ml extra virgin olive oil, 400g dried penne pasta, cooked, 150g Greek feta, crumbled, 120g fresh ricotta, crumbled , 120g baby spinach, blanched, excess moisture removed, 1/2 cup firmly packed fresh mint leaves, chopped, 1/4 cup fresh dill sprigs, chopped , 3 spring onions , thinly sliced, 1 lemon, rind finely grated, 1 garlic clove, crushed, 1/4 tsp ground nutmeg, 60g butter, melted, 10 sheets filo pastry, 3 tsp sesame seeds, Tamar Valley Greek Style Yoghurt, to serve.

Ingredients:

  • 750g butternut pumpkin, peeled, cut into 1.5cm pieces 
  • 60ml extra virgin olive oil 
  • 400g dried penne pasta, cooked 
  • 150g Greek feta, crumbled 
  • 120g fresh ricotta, crumbled 
  • 120g baby spinach, blanched, excess moisture removed 
  • 1/2 cup firmly packed fresh mint leaves, chopped 
  • 1/4 cup fresh dill sprigs, chopped 
  • 3 spring onions , thinly sliced 
  • 1 lemon, rind finely grated 
  • 1 garlic clove, crushed 
  • 1/4 tsp ground nutmeg 
  • 60g butter, melted 
  • 10 sheets filo pastry 
  • 3 tsp sesame seeds 
  • Tamar Valley Greek Style Yoghurt, to serve 

Instructions

  1. Preheat oven to 200°C. Place pumpkin on a lined tray. Drizzle over 1 tablespoon olive oil. Season. Roast, stirring once, for 25 minutes or until tender.
  2. Combine the pasta, pumpkin, feta, ricotta, spinach, mint, dill, spring onion, lemon rind, garlic, nutmeg and 1 tablespoon remaining oil in a large bowl. Season.
  3. Reduce oven to 180°C. Combine butter and remaining oil in a bowl. Grease and line a round 26cm (base measurement) springform cake pan. Place 1 sheet of filo on a work surface. Brush with butter mixture. Fold in half crossways and brush top with butter mixture. Place in base of pan. Repeat with another sheet of filo and butter mixture, placing it in the opposite direction. Repeat with another sheet of filo and butter mixture, placing it in the side of pan to cover 3cm of the base, allowing side to overhang. Repeat with butter mixture and remaining filo, overlapping, to line the pan completely.
  4. Pile pasta mixture into pan. Fold in the overhanging filo to enclose. Brush with remaining butter mixture. Season. Sprinkle with sesame seeds. Bake for 50-55 minutes or until golden. Stand for 5 minutes. Serve with yoghurt.