savory pumpkin pie with feta piece www.30daysofgreekfood.com
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Mediterranean Savory Pumpkin Pie

Bold enough to taste a healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy pie and enjoy all the yummies and mmms of pleasure.
Prep Time10 mins
Cook Time1 hr
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Greek
Keyword: Savory Pumpkin Pie
Author: Sylia

Ingredients

  • 2pounds (1kg) pumpkin (any kid) peeled and cut into small cubes
  • 3 tablespoons olive oil
  • 2 onions diced
  • 2-3 cloves garlic minced
  • 1 cup (100g) dry breadcrumbs
  • 2 cups (100g) 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. Add feta cheese crumbles on top and season with freshly ground pepper and some more fresh thyme, if desired.
  • Bake for 45 minutes until golden. Remove from the oven and serve warm.

Notes

*I used a rectangular (11 x 7in / 28cm x 18cm) pan.