Pumpkin, spinach and feta pie

Ingredients for 4 servings:

• 300 g flour
• 150 g butter, cold
• 1 egg yolk
• 2 tbsp water, cold
• 1 tbsp olive oil
• 800 g pumpkin(s) (butternut)
• 125 g spinach (frozen), thawed
• 1 medium-sized onion(s), finely chopped
• 2 garlic cloves, squeezed
• 2 tbsp tomato paste
• 1 tsp herbs, dried
• 100 g feta cheese, crumbled or ricotta
• salt and pepper
• Fat for the mold
• basil
• some tomatoes, dried
• some olives

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

Grease a 24-inch pie dish and place it on a baking sheet. Peel the pumpkin (leave it unpeeled if you like) and cut it into approximately 2 cm pieces. Cook the pumpkin either in a little water or in the microwave until “almost” cooked, then drain well. Squeeze out any excess water from the spinach. Make a shortcrust pastry from butter, flour, egg yolk, and cold water and wrap it in foil and chill for about 30 minutes. Then roll out the pastry slightly larger than the dish and loosely line the dish. It’s okay if the dough is wrinkled (leave a border). If you don’t have a pie dish, you can also roll the dough out into a round shape (about 30 cm in diameter) and place it on a baking sheet lined with parchment paper. Continue with the filling as described below, but leave a border about 3 cm wide. Heat the oil in a pan, fry the onions and garlic until golden brown, stirring occasionally. Add the tomato paste and herbs, and remove the pan from the heat. Now stir in the spinach and pumpkin pieces and season everything with salt and pepper. Transfer the vegetables to the pie dish, spread evenly, fold the overhanging pastry over the top, and bake in the oven at medium temperature (approx. 190°C) for 25 minutes. Sprinkle the crumbled feta cheese on top and bake for another 25-30 minutes, until the pie is golden brown and cooked through. If baking the pie on a baking sheet, simply fold up the edges after filling. If you like, garnish the pie with basil leaves, tomatoes, and olives before serving. The feta cheese could also be substituted for ricotta.