This pumpkin filling is a winning combination - with feta and caramelised onions what's not to love!
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600g pumpkin, peeled, cubed
3 cloves garlic, crushed
2 onions, sliced
2 tablespoons oil
200g baby spinach
1 tablespoon water
1 teaspoon chopped fresh oregano
150g feta, crumbled
1/3 cup parmesan cheese, grated
¾ cup cheddar cheese, grated
Salt and pepper, to taste
Puff pastry (amount depends on what size pie you are making)
Preheat oven to 180⁰C. Line a baking tray with baking paper.
Place pumpkin, garlic and onions on tray. Drizzle with oil, toss and bake for 20-30 minutes or until golden.
In a large frypan over a medium heat add spinach and water. Cook, turning gently until spinach has wilted.
In a large bowl, mash the pumpkin, garlic and onions. Gently stir through spinach, oregano and cheeses.
Season. Cover and allow mixture to cool.
To make pies in a pie maker, follow the cooking instructions in your pie maker manual.
To make the pies in muffin tins, cut rounds of thawed puff pastry and push them into greased muffin tins. Spoon in the filling and either top with a pastry lid, strips of pastry or leave open. Bake in 180ºC oven for 30 minutes until the pastry is puffed and golden.
To make a large pie, use a pie or oven dish. If you wish, cover the bottom and sides of the dish with puff pastry, or you may wish to only have pastry on the top of the pie. Spoon the filling into the dish and top with a pastry lid. Brush the pastry with an egg-wash and bake in 180ºC oven for 30 minutes until the pastry is puffed and golden.