An easy pie without any kind of pastry. With the aroma and freshness of fresh autumn pumpkin.
Serves: 6 Preparation time: 20m Cooks in: 60m Ready in: 1h 20m
500g. yellow pumpkin cut into thick slices, with peel
1 sachet of dry yeast
½ liter of cold milk (or a little more)
500g. flour or all-purpose cornmeal
400g. crumbled feta cheese
1 bunch of mint, chopped
1 cup olive oil
salt and pepper
Preheat the oven to 180ºC. Put the pumpkin in a baking pan and sprinkle with salt. Then cook in the oven until tender. Remove the inside of the pumkin and leave in a colander for half an hour to drain its fluids.
Dissolve the yeast in 2 tablespoons of the milk. Put the yeast, pumpkin, mint, milk, eggs, feta, pepper, a little salt and flour in a bowl and mix well. You should get a relatively tight porridge. If necessary, add a little more milk.
Lubricate with half the olive oil a baking dish, spread the mixture evenly and sprinkle with the remaining olive oil. Leave the batter to stand for half an hour, covered with a towel. Bake in hot oven at 200ºC until golden. Serve the pie warm or cold.
Photo-Food Styling: Antonia Kati