Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Savoury Pumpkin Pie (Kolokithopita)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
450g/1 lb shredded butternut squash or pumpkin 2 tablespoons uncooked long-grain rice 1 medium onion, grated
4 spring onions, finely chopped 1/2 teaspoon salt 1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon 115g/4 oz feta cheese, crumbled 3 eggs, beaten
1 quantity filo horiatiko beaten egg or milk, to glaze



1 Combine the pumpkin, rice, onion, spring onions, salt, nutmeg and cinnamon in a bowl. Leave to stand for about 3 hours, stirring occasionally. Add the feta cheese and eggs and mix well.
2 Preheat the oven to 180C/350F/gas mark 4.
3 Roll out half the pastry to form a 30x35cm/12x14 inch rectangle. Lift into a buttered swiss roll tin. Spread the filling evenly onto the pastry. Roll out the remaining pastry and place on top. Press the edges to seal and brush with beaten egg or milk. Prick the top of the pie evenly with a fork.
4 Bake for 45-50 minutes, until the top is lightly browned and the filling is cooked. Leave to stand for 10 minutes before cutting into squares or diamonds and serve hot or cold.

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