Pumpkin and Spinach Pie
Ingredients
- For thepastry
- 200 grams Pastry flour
- ½ tsp salt
- 125 grams cold butter
- 1 egg
- butter (for the pan)
- Sesame seeds (for the pan)
- Pastry flour (for the work surface)
- For the topping
- 500 grams Spinach
- 2 garlic cloves
- 1 onion
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Feta
- 300 grams Pumpkin (such as Hokkaido)
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Add beaten egg and 2-3 tablespoons of cold water to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients wtih a knife until crumbly. Knead into smooth pastry and shape into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Butter baking pan and sprinkle with sesame seeds.
For the topping: rinse and spin dry spinach. Peel onion and garlic, chop finely. Heat oil in a pan and saute onion and garlic for a few minutes, add spinach and saute briefly. Season with salt, pepper and nutmeg. Place on a board, let cool briefly and chop coarsely. Add cheese. Cut pumpkin into thin strips. Roll out pastry and line baking pan with it, making an edge all around. Spread spinach mixture and cover with pumpkin strips. Sprinkle with sesame seeds and bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes. Remove from oven and serve.
