Pumpkin and Feta Cheese Pie
12 servings
90 minutes
Pumpkin and feta cheese pie is an embodiment of Greek cuisine, combining the tenderness of pumpkin, the richness of feta, and the aroma of caramelized onions. This recipe reflects centuries-old traditions where simple ingredients create a refined dish. Baked pumpkin acquires a sweet taste that perfectly complements the saltiness of feta and the depth of red wine. The crispy puff pastry adds airiness and textural pleasure to the pie. It is best served warm when the aromas fully unfold and the filling remains juicy. This pie is suitable for a cozy family dinner, a light snack, or a festive table. It not only delights the taste buds but also immerses you in the atmosphere of Mediterranean cuisine where every detail is filled with sunshine and love for quality products.
1
Preheat the oven to 200 degrees.
2
Grease the baking tray with olive oil, place pumpkin cubes on it, bake for 35-40 minutes, and sprinkle with thyme at the end.
- Olive oil: 3 tablespoons
- Pumpkin: 400 g
- Fresh thyme: 3 stems
3
Heat butter and olive oil in a pan, add onion and sugar.
- Butter: 25 g
- Olive oil: 3 tablespoons
- Red onion: 5 head
- Brown sugar: 2 tablespoons
4
Fry until the onion caramelizes.
5
Add wine and vinegar to the pan, bring to a boil, and evaporate the excess liquid.
- Red wine: 75 ml
- Balsamic vinegar: 2 teaspoons
6
Cool down, mix onion with pumpkin and crumbled feta, season with salt and pepper to taste.
- Pumpkin: 400 g
- Red onion: 5 head
- Feta cheese: 400 g
- Olive oil: 3 tablespoons
- Puff pastry: 450 g
7
Roll the dough into two circles 25 cm in diameter, place the filling, and carefully fold the edges of the dough. Bake the pie for 20-25 minutes. Serve warm.