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Pumpkin and Spinach Pie Recipe

Pumpkin and Spinach Pie
How to make Pumpkin and Spinach Pie

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.

  • Total Cook Time2 hrs 15 mins
  • Prep Time 05 mins
  • Cook Time2 hrs 10 mins
  • Recipe Servings2
  • Difficult

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

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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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