Pumpkin and Spinach Pie

Added by del
Prep time30 minutes
Cooking time6 minutes
Servesabout 12 pies


1/2 butternut pumpkin
200 g baby spinach
200 g feta cheese (hard)
sour cream (optional - or to replace cheese)
puff pastry
rosemary, thyme, pepper and sea salt to cook pumpkin



  1. de seed the pumpkin half and drizzle with olive oil, sprinkle liberally with rosemary, thyme, sea salt and black pepper
  2. bake at 200C for approximately 1 hour or until soft
  3. remove from oven and allow to cool, cut into 2cm wide slices and remove skin - this can be done up to several days before and kept in a sealed box in the fridge
  4. cut pumpkin into 2cm cubes, cut cheese into 1cm cubes combine in a bowl
  5. coarsly chop spinnach and add to pumpkin, if mixture is too dry or not sticking together add a small amount of sour cream
  6. preheat pie maker, cut pastry and add filling cook approximately 6 minutes


Will keep at room temperature in cooler weather for a couple of days in an airtight box - leave out the sour cream
Great to take for picnics or camping


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