Pumpkin and Spinach Pie Recipe

 
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Pumpkin and Spinach Pie
How to make Pumpkin and Spinach Pie
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

About Pumpkin and Spinach Pie Recipe: Freshly made pie dough filled in with a diverse mixture ranging from peppers, pumpkin, herbs to cottage cheese, leeks and celery, baked and served with salad.

Ingredients of Pumpkin and Spinach Pie

  • For the crust/pastry:
  • 250 Gram Flour
  • 125 Gram Butter
  • 20 Gram Parmesan cheese
  • 5 Gram Black pepper (cracked)
  • 1/2 tsp Rosemary leaves, chopped
  • 2-3 Tbsp Cold water
  • 2 Gram Salt
  • For the filling:
  • 1 Tbsp Onion, finely chopped
  • 20 Ml Olive oil
  • 1 tsp Leeks, chopped
  • 1 tsp Celery, chopped
  • 1 tsp Garlic
  • 1 Bunch Spinach (blanched), chopped
  • 400 Gram Pumpkin (peeled/diced), roasted
  • 90 Gram Red pepper, roasted
  • 1/2 tsp Chilli flakes
  • A pinch of Black pepper (crushed)
  • A pinch of Nutmeg
  • Few sprigs Oregano leaves
  • 20-40 Gram Cottage cheese
  • 30 Gram Cheddar cheese, grated
  • A pinch of Salt
  • 20 Ml White wine (optional)
  • A pinch of Cumin powder
  • 1/2 Red pepper, chopped

How to Make Pumpkin and Spinach Pie

  • 1.Pre heat the oven at 180 C for 9-10 minutes.
  • 2.In a stainless steel bowl, sift the flour 2 - 3 times.
  • 3.Add cubes of cold butter to the flour and rub in till the mixture resembles bread crumbs.
  • 4.Add the parmesan cheese, cracked black pepper, pinch of salt and rosemary.
  • 5.Mix in the cold water and form semi-stiff dough.
  • 6.Wrap in cling film and rest for 30- 40 minutes in the refrigerator.
  • 7.Meanwhile, start with the filling.
  • 8.Season the pumpkin with salt and pepper.
  • 9.Put a teaspoon of olive oil and roast in the oven till soft for about 20 to 30 minutes.
  • 10.On the same tray season the red bell pepper and roast for 15 minutes.
  • 11.Once done, peel and dice the peppers and the pumpkin.
  • 12.Sweat the onions, leeks, celery, garlic, green chilies in a little olive oil.
  • 13.Add the bell peppers and the pumpkin, spices, herbs and cottage cheese and saute for 2 to 3 minutes.
  • 14.Season the mixture with salt and pepper.
  • 15.Once mixed, add in the cheddar cheese. This is the filling for the pie.
  • 16.Cool the filling and bring it to room temperature.
  • 17.On a floured surface, divide the dough into two parts.
  • 18.Roll the dough to a 2 cm thickness and place in the pie dish.
  • 19.Bake the pie dough for 10 minutes @ 170°c.
  • 20.Cool the baked base and then add the filling evenly.
  • 21.Roll the rest of the dough to a 3 cm thickness and cover the pie.
  • 22.Trim the excess of the dough and bake the pie for 20 minutes @ 165°c until the cover and
  • 23.base are properly cooked and is a golden brown colour.
  • 24.Rest the pie for 20 minutes and cut into wedges.
  • 25.Serve with some salad.
Key Ingredients: Flour, Butter, Parmesan cheese, Black pepper (cracked), Rosemary leaves, Cold water, Salt, Onion, Olive oil, Leeks, Celery, Garlic, Spinach (blanched), Pumpkin (peeled/diced), Red pepper, Chilli flakes, Black pepper (crushed), Nutmeg, Oregano leaves, Cottage cheese, Cheddar cheese, Salt, White wine (optional), Cumin powder, Red pepper
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