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Roast Pumpkin and Feta Pie

roast pumpkin and feta pie

The wildlife doesn’t share my sense of frugal.   The pumpkin stack is slowly going down now.  The cold has killed off all the vines so no new ones are being added. The bush turkeys going to town on the ones left in the garden, and I think it is a possum raiding the verandah stack because I keep coming out in the morning to find pumpkins with wasteful bites out of them. I’ve tried many ways over the years to store pumpkins, from suspended in nets just under the verandah roof to tea chests and trunks, and I’ve decided they are just too attractive.  Those oil rich seeds, that lovely orange carotene flesh.  At some stage (and often much earlier than this), the creatures just decide I’m being greedy trying to keep them to myself.

This is just my Pumpkin and Feta tartlets baked as a pie instead, and with the feta crumbled over the top rather than blended in with the egg mix.  And with an olive oil crust, though you could just as easily make it with a wholemeal shortcrust pastry instead.   Worth a post though because it was so good.  It’s been lunches for us for a few days now, eaten cold straight from the hand.  We still have a couple more weeks of them, then pumpkins are over for another year.

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