ROAST PUMPKIN, FETA AND PINE NUT PASTY
Make and share this Roast Pumpkin, Feta and Pine Nut Pasty recipe from Food.com.
Provided by Stardustannie
Categories Savory Pies
Time 1h10m
Yield 4 pasties
Number Of Ingredients 11
Steps:
- Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
- Roast in oven for 40 minutes or until cooked and golden.
- Remove and allow to cool.
- Evenly divide the pumpkin among the four pastry squares, placing in the centre.
- Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
- Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
- The base will be square the top will be a pyramid shape.
- Twist the top to seal where the four corners meet.
- Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
- Place the pasties on a baking tray and brush with the egg wash.
- Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 1590.6, Fat 111, SaturatedFat 29.3, Cholesterol 70, Sodium 896.3, Carbohydrate 127.2, Fiber 5.5, Sugar 5.8, Protein 25.4
ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD
The FAMOUS Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach recipe is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.
Provided by Lucy - Bake Play Smile
Categories Salads
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees celsius (fan-forced).
- Chop the pumpkin into small slices or chunks and remove the skin.
- Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
- Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
- Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
- Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
- To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
- Pour the dressing over the salad, toss to combine and serve immediately.
Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 5 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
FETA PINE NUT DIP
Make and share this Feta Pine Nut Dip recipe from Food.com.
Provided by Celeste
Categories Cheese
Time 16m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
- Cool and chop finely.
- Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
- Crumble feta in small pieces; add to nuts.
- Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
- Stir into the nut and feta mixture.
- Cover and chill for one hour.
- Serve with crackers.
Nutrition Facts : Calories 139.8, Fat 11.6, SaturatedFat 4.4, Cholesterol 24, Sodium 340, Carbohydrate 4.5, Fiber 0.8, Sugar 3.1, Protein 5.7
WARM PUMPKIN, PINE NUT & FETA SALAD
Absolutely yummy, and suitable to include with almost any other offerings as a side dish or to take to a barbecue.
Provided by KiwiWorkingMum
Categories Yam/Sweet Potato
Time 25m
Yield 1 salad, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
- Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.
- Dice feta into smaller cubes.
- Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.
MINI PUMPKIN & FETA PIES
Throw a Halloween party and serve these fearsome pumpkin and feta pies. Perfect for little hands, kids will enjoy helping to make them in the kitchen
Provided by Cassie Best
Categories Buffet, Lunch, Snack
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the squash and unpeeled garlic into a roasting tin, drizzle with 1 tbsp oil, season and toss to coat. Roast for 30 mins, stirring halfway through, until soft. Remove from the oven and leave to cool.
- Meanwhile, cook the onion in a frying pan over a medium heat with the remaining 1 tbsp oil for 8-10 mins until tender and slightly golden. Leave to cool.
- Tip the flour, turmeric and a pinch of salt into a food processor. Add the butter and whizz until the mixture resembles fine crumbs. Add the egg yolks and 2 tsp cold water, and blitz again until the mixture starts to clump together. Squeeze it between your fingers - if it sticks together, tip the mixture onto a work surface. If it's too dry, add more water, 1 tsp at a time. Knead the pastry a few times just to bring it together, but don't overwork it. Shape into two circles, one slightly smaller than the other, then wrap in baking parchment and chill in the fridge for at least 20 mins.
- Squeeze the garlic from its skins into the roasted squash and mash together. Add the fried onion, grate over some nutmeg, tip in the chilli flakes, if using, and feta, and mix.
- Butter six holes of a muffin tin and line each with a strip of baking parchment that overhangs the top. Roll the larger circle of pastry out on a lightly floured surface to the thickness of a £1 coin. Use a 10cm cutter to stamp out six circles (you may need to re-roll the pastry to get all six). Press the pastry circles into the prepared muffin tin, patching any cracks with the pastry offcuts. Spoon in the squash filling.
- Roll the remaining pastry circle out as you did the large one, but use an 8cm cutter to cut out six lids. Cut spooky pumpkin faces into the lids using a small, sharp knife. Press the lids over the pies in the tin and brush with the beaten egg. Bake for 40 mins until golden brown, then leave to cool for 10 mins in the tin before lifting out. Eat hot or leave to cool completely. Will keep in an airtight container in the fridge for up to two days or the freezer for up to two months. Reheat in a low oven for 10 mins, if you like.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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PUMPKIN, FETA AND PINE NUT FILO LAYER PIE - DELICIOUS.
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5/5 (5)Category Fig RecipesCuisine British RecipesCalories 367 per serving
- Preheat the oven to 200°C/fan 180°C/gas 6. Put the pumpkin or squash, garlic and rosemary into a roasting tray, season well and drizzle with the 2 tbsp olive oil. Roast for 25 minutes or until tender. Remove from the oven and reduce the heat to 180°C/fan160°C/gas 4. Squeeze the garlic out of the skins, then whizz to a smooth paste in a food processor with the roasted pumpkin/squash. Cool slightly, add the milk and egg, then whizz again briefly to combine.
- Brush the base of a large, deep 1.5 litre ovenproof frying pan with olive oil. Brush 2 filo sheets with oil (see tip), then overlap side by side in the base of the pan so they drape over the sides. Spoon in half the pumpkin mixture and smooth over the base. Oil another 2 filo sheets, layering them as before, then scatter half the feta mixture evenly on top. Repeat the layers with more oiled filo and the remaining pumpkin and feta. Fold the overhanging pastry over to completely cover the filling.
- Crumple the remaining filo sheets over the pie and brush with oil. Bake for 25-30 minutes until golden and crisp. Carefully slide the pie onto a board, slice and serve.
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