Recipe

Pumpkin and chickpea filo pie

Crunchy filo pastry encases a satisfying vegetarian filling.

  • 1 hr 20 mins cooking
  • Serves 6
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Ingredients

  • 2 kilogram kent or jap pumpkin, peeled, chopped coarsely
  • 1 tablespoon extra virgin olive oil
  • 20 grams butter, chopped
  • 2 medium brown onions (300g), sliced thinly
  • 3 cloves garlic, sliced thinly
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 400 grams canned chickpeas (garbanzo beans), drained, rinsed
  • ¾ cup coarsely chopped fresh flat-leaf parsley
  • 200 grams fetta, crumbled
  • 12 sheets filo pastry
  • 125 grams butter, melted, extra, approximately

Method

  • 1
    Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
  • 2
    Combine pumpkin, oil, butter, onion, garlic and spices in a large bowl. Place mixture on prepared trays, season; roast for 20 minutes or until pumpkin is tender.
  • 3
    Transfer pumpkin mixture to a large bowl; coarsely mash. Stir in chickpeas, parsley and fetta.
  • 4
    Lightly oil a 24cm (9½-inch) round springform pan. To prevent pastry from drying out, cover it with a barely damp tea towel until ready to use. Layer 2 sheets of pastry together, brushing each with a little of the extra melted butter. Fold layered sheets in half lengthways; place in prepared pan with edges overhanging. Repeat with another 8 pastry sheets and more extra butter, overlapping strips clockwise around pan until covered.
  • 5
    Spoon pumpkin mixture onto pastry in pan; fold overhanging edges of pastry back onto filling.
  • 6
    Layer remaining 2 pastry sheets with more extra butter; fold in half crossways, buttered sides together. Place pastry on top of pie; tuck in edges. Brush top lightly with more extra butter. Bake for 35 minutes or until browned and heated through. Stand in pan for 15 minutes before removing from pan and serving.

Notes

Recipe is not suitable to freeze or microwave.Serve with a baby spinach salad.

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