Leek, Feta and Pumpkin Pie with Sautéed Broccoli and Walnuts

Leek, Feta and Pumpkin Pie with Sautéed Broccoli and Walnuts

Ready in 45 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 28, 2017.

Enjoy this seasonal pie on Friday night.


Ingredients

LEEK, FETA AND PUMPKIN PIE

  • 1 leek, white and pale green part only, cut in half lengthways and thinly sliced
  • 300g peeled pumpkin, grated
  • 1 teaspoon salt
  • 1 capsicum, core and seeds removed and diced 1cm
  • 2 tablespoons pumpkin spices
  • 4 eggs
  • 1 pottle sour cream
  • 100g feta cheese, crumbled
  • ½ teaspoon salt
  • 1 sheet puff pastry, defrosted
  • 1-2 tablespoons flour (for dusting)
  • 1 tablespoon milk

SAUTÉED BROCCOLI AND WALNUTS

  • 1 courgette OR 1 baby bok choy, end trimmed 1cm and finely sliced
  • 1 head broccoli
  • 2 tablespoons butter
  • 25g chopped walnuts (optional)

TO SERVE

  • 100g tomato chutney

Steps

  1. oven to 200°C. Lightly grease a medium baking dish (measuring about 20 x 30cm) with butter or oil.
  2. Heat a drizzle of oil in a large fry-pan on high heat. Cook leek for 3-4 minutes, until softened. Add pumpkin and salt and cook for a further 1-2 minutes, until tender. Add capsicum and pumpkin spices and cook for a further 1 minute, until fragrant.
  3. While veggies are cooking, whisk together eggs, sour cream, feta and salt. Once veggies are cooked, transfer to prepared baking dish and allow to cool slightly for 1-2 minutes. Pour egg mixture over vegetables and shake to evenly distribute the mixture. Wipe pan clean and set aside.
  4. Unroll pastry onto a clean, flat surface, paper-side down. Lightly flour the pastry and roll out a little (if necessary) until big enough to cover baking dish. Lay pastry over top of egg mixture, brush the top lightly with milk and prick a few times with a fork or sharp knife.
  5. Bake pie for 15-20 minutes, until pastry is golden and egg is cooked through. Allow pie to rest for 5 minutes before serving. While pie bakes, slice courgette (if using) into 0.5cm-thick rounds, cut broccoli into small florets and roughly chop stalk.
  6. Heat a drizzle of oil in reserved pan on medium-high heat and add butter. When butter is bubbling, add courgette (if using), broccoli and walnuts (if using) and cook for 2-3 minutes, until walnuts are toasted and broccoli is bright green and tender. Toss through bok choy (if using) until just wilted, about 1 minute. Season to taste with salt and pepper.
  7. cut leek, feta and pumpkin pie into 4-5 pieces and place onto plates with sautéed broccoli and walnuts on the side. Top with a dollop of tomato chutney.

Nutritional Information

Energy 2650 kj
633 kcal
Protein 18.1g
Carbohydrate 45.0g
Fat 41.4g