An – out–of–the–ordinary Mediterranean savory pumpkin pie with feta cheese and Mediterranean herbs. An amazing combination of sweet pumpkin roasted with tangy feta cheese that you really should try at least once in your life. It goes even further because the right choice of herbs takes this pumpkin pie to the next level. Not yet convinced? You will be! Because it is ridiculously easy to make since no phyllo dough of any kind is needed here. Read on, guys, and taste all that deliciousness!
So delighted I am back again! This last month had its ups and downs, and I was too distracted to sit down, concentrate, and write a decent post. Not to mention my first hosting migration which was smooth enough but still a time-consuming task for a blogger rookie like me. Of course, I was cooking and made some very interesting dishes worth presenting to you but still not in the mood to take my camera and start shooting.
Meanwhile, I was drooling over pumpkin dishes like soups, pies, cakes, and bread and one day my creativity just woke up. Just like that one day I grabbed my camera and started shooting. It’s pumpkin season and I cannot look the other way. Impossible. Pumpkins are so versatile and I really love all those options for sweet and savory dishes. I really have to share this savory pumpkin pie with you because I know you are going to love it.
THE RECIPE
The concept is outrageously simple, a kind of “lazy housewife pie” like we call some traditional pies without phyllo dough in Greece. So, make it easy on yourself and go for this no-hands-on recipe. Only waiting time. Just simmer the pumpkin and then add eggs, bread crumbs, cheese, and herbs. In the oven for 45 minutes. Done. Then you can taste the Mediterranean sun into your savory pumpkin pie while it rains outside. Sweet!
This pie is perfect for breakfast or/and brunch, snack, or lunchbox. You may ideally accompany it with a salad for a delicious and light lunch or/and dinner.
Tired of the same traditional pumpkin pie for Thanksgiving? Bold enough to taste a new healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy savory pie and enjoy all the yummies and mmms of pleasure around this year’s Thanksgiving table.
THE INGREDIENTS
Simple and easy-to-find ingredients. Maybe they are already in your pantry as you read this post.
Pumpkin
Any variety of pumpkin/winter squash will work well here. If you’re fresh out of pumpkins, substitute with butternut squash, as I did. Another bonus for butternut squash in this recipe is that it’s easy to cut.
While pumpkins have an impressive shelf life, it’s worth noting that the longer you store them, the more time they’ll take to cook. These colossal vegetables can often provide enough culinary inspiration for an entire week’s worth of dinners. I personally like to slice the massive ones into quarters and refrigerate the cut pumpkin, using it for everything from soups and curries to stews, pies, or simple frying and/or roasting.
I strongly encourage you to pick up a pumpkin and experiment with it this week. They’re remarkably affordable, especially in the days following Halloween, offering a world of culinary possibilities waiting to be explored.
The rest of the ingredients
Cheese: It’s feta cheese and graviera (local Greek hard cheese) for me but you can use everything you have available, preferably either parmesan, pecorino, cheddar, gouda or a mix.
Feta’s creamy and tangy profile beautifully complements the sweet and earthy notes of pumpkin, adding depth and a delightful contrast in flavors. The addition of hard cheese, on the other hand, brings its robust umami and nutty undertones, enhancing the overall savory character of the pie.
Breadcrumbs: I recommend a combination of dry and soft breadcrumbs. Dry breadcrumbs are crisp and they will give more structure, while soft breadcrumbs are moist and will provide moisture retention.
TIPS
Tip#1
You can use any pan shape available. I have used a rectangular (11 x 7in / 28cm x 18cm) pan.
Tip#2
Add gradually breadcrumbs, toss, and wait for a while to see if there is liquid. Then add some more, if needed. The goal here is to absorb excessive pumpkin liquid that could turn our pie into a mess. Don’t overdo it and make a weird pumpkin bread instead.
Tip#3
When you add the eggs, make sure that the pumpkin mixture isn’t hot enough. Otherwise, you are going to make an omelet/frittata.
Tip#4
No need for additional salt. Feta cheese and hard cheese will cover you.
MY SAVORY PUMPKIN PIE IS READY! NOW, WHAT?
Your pie can be an excellent appetizer, or side dish, and you may also serve it as a main dish with this cabbage salad or with Greek salad of course, or with this kind of bruschetta salad. Honestly, it would be the perfect meal with a glass of Assyrtiko or Moschofilero white wine. Yes! Excellent!
I would also serve it along with a substantial main course like a hearty soup like this white bean soup or with meat like this amazing lamb dish.
If you have already made my Savory Pumpkin Pie recipe, I would be super grateful to leave a comment and/or give this recipe a rating or take a photo and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood! Above all, I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Thank you so much!!!
Enjoy, my friends!
Mediterranean Savory Pumpkin Pie
Ingredients
- 2pounds (1kg) pumpkin (any kind) peeled and cut into small cubes
- 3 tablespoons olive oil
- 2 onions diced
- 2-3 cloves garlic minced
- 1 cup (120g) dry breadcrumbs
- 2 cups (120g) soft breadcrumbs
- 3 eggs lightly whisked
- 2 cups (300g) feta cheese crumbled
- 2 cups (200g) hard cheese (graviera or parmesan, or pecorino or cheddar or gouda or a mix) grated
- 1 tablespoon fresh mint (or 1 teaspoon dry) finely chopped
- 2 tablespoons fresh thyme leaves (1 tablespoon dry) finely chopped
- Freshly ground pepper
Instructions
- In a large pot, over medium heat add 3 tablespoons olive oil and sauté onion for 2-3 minutes, garlic for another 2 minutes. Adjust heat not to burn them.
- Toss in the pumpkin, thyme, mint, pepper and sauté for another 5 minutes. Pour in hot water to cover the pumpkin and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for about 20 minutes until the pumpkin softens.
- Add gradually breadcrumbs, toss and adjust according to the amount of liquid. Remove from heat and set aside to cool. Add the whisked eggs and the hard cheese. Toss until well incorporated.
- Preheat the oven at 350°F / 180°C.
- Grease the bottom and sides of the pan* with olive oil and pour in the pumpkin-cheese mix. Spread evenly.
- Bake for 25 minutes. Add feta cheese crumbles on top and bake for another 20 minutes until golden. Remove from the oven and serve warm.
- Season with freshly ground pepper and some more fresh thyme, if desired.
Notes
Can you substitute with pumpkin purée?
Hello, Don and sorry for the late answer. Even though I have never used pumpkin purée before, I would say go for it. Maybe you will need more breadcrumbs to bind the mixture. It depends on the purée’s consistency. Tell me how it went. I am curious!!!
xxx
Sylia