Sunday, February 21, 2010

Pumpkin & Zucchini Pie - 1 - $ - V

Huzzah! A new reader recipe!

Thanks to the lovely Sandi for sending in another one of her special dishes. I had the good fortune to taste this pie and it is absolutely delicious. It can be served hot or cold and is perfect for a picnic or in a lunchbox.

Remember readers, if you use one of the recipes found here, it would be great if you sent one of your faves to to complete the Kulinary Karma chain.


1 large zucchini, grated
500gm pumpkin (Sandi uses butternut), grated
1/2 brown onion, finely chopped
1 clove garlic, finely chopped or crushed
1tbsp fresh chives, finely chopped
1tsp fresh rosemary, chopped
150gm feta cheese, crumbled
1/2 cup grated tasty cheese
1/4 cup grated Parmesan
3 eggs, lightly beaten
filo pastry, fresh or frozen is fine, whichever is a better fit for you baking dish
salt & pepper to season
melted butter, to brush the pastry with

Preheat oven to 180C degrees and grease a baking dish, approximately 23 x 23cms.
Squeeze the grated pumpkin & zucchini to remove excess liquid, then mix together with the all the cheese and herbs.
Saute the onion and garlic and add to the above mixture. Add the eggs and season with salt and pepper. Mix all the ingredients well.
In your baking dish, lay down a filo sheet, brush with melted butter and repeat with another four sheets of pastry.
Spread about a third of the filling mixture on top of the pastry.
Add another four sheets of filo and repeat until you have three layers of filling. Top with the last four sheets of pastry, brush the top sheet with butter and fold over the ends to make a an edge but tucking the sheets in.
Score into serving size squares on top and bake for around 35 minutes or until golden.


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