Pumpkin and Feta Filo Pastry Pie
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 16 mg |
Ingredients
- Ingredients
- 750 grams Pumpkin (such as Hokkaido)
- 1 onion
- 2 garlic cloves
- 1 pc ginger (About 10 grams)
- 3 Tbsps sunflower oil
- 100 milliliters dry white wine
- 150 milliliters Vegetable broth
- salt
- peppers
- Nutmeg
- 150 grams Feta
- 6 leaves Filo dough
- 1 Tbsp Cultured butter
- 1 tsp Caraway
Preparation steps
Rinse pumpkin, pat dry, if necessary peel, core and cut flesh into small pieces. Peel and chop onion and garlic. Peel ginger and chop.
Heat oil in a pot. Fry onion, garlic and ginger, add pumpkin and sauté. Add wine and let liquid boil. Pour in broth, season with salt and pepper and simmer over low heat about 20 minutes until pumpkin is soft. Puree coarsely and season with salt, pepper and freshly grated nutmeg. Remove from heat and let cool.
Crumble feta cheese. Put 1 Filo sheet on a work surface and fold once so that the sheet is doubled. Spread a bit of pumpkin puree, sprinkle some cheese and roll up into a thin roll. Complete for all Filo sheets. Place all roles spiraling into a springform pan lined with parchment paper.
Melt butter in a saucepan and brush over sheets. Sprinkle with caraway seeds and bake in preheated oven at 220°C (fan 200°C; gas mark 3-4) (approximately 425°F) until golden brown in about 30 minutes. Remove from oven, slice and serve.