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Greek feta and vegetable pie

  • 0:30 Prep
  • 1:10 Cook
  • 8 Servings


  • 600g Kent pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 60ml (1/4 cup) olive oil
  • 2 leeks, pale section only, washed, halved lengthways,thinly sliced
  • 2 garlic cloves, crushed
  • 200g (1 cup) white long-grain rice
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 100g fetta, crumbled
  • 55g (1/3 cup) pitted kalamata olives, thinly sliced
  • 70g (1/3 cup) Sacla Sweet Cherry Tomatoes, drained
  • 2 tablespoons chopped fresh oregano
  • 125ml (1/2 cup) thickened cream
  • 125g butter, melted
  • 12 sheets filo pastry


  • 1
    Preheat oven to 180°C. Place pumpkin on a baking tray. Drizzle over 1 tablespoon of oil. Season with salt and pepper. Toss to coat. Bake for 15 minutes or until tender. Set aside to cool.
  • 2
    Meanwhile, heat the remaining oil in a medium saucepan over medium-low heat. Add the leek and garlic, and cook, stirring, for 5 minutes or until the leek is soft. Add the rice and stir to coat. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 15 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes.
  • 3
    Transfer the rice mixture to a large bowl. Use a fork to separate the grains. Set aside for 15 minutes to cool. Add the pumpkin, feta, olives, tomatoes, oregano and cream. Season with salt and pepper. Gently toss to combine.
  • 4
    Brush a round 22cm (base measurement) springform pan with melted butter to grease. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with a little melted butter. Fold in half lengthways and place over the base of the pan, allowing the sides to overhang. Repeat with 9 more filo sheets, slightly overlapping each sheet, to line the base and side of the pan.
  • 5
    Spoon the rice mixture into the pan. Fold over the overhanging pastry to enclose the filling.
  • 6
    Brush 1 of the remaining filo sheets with melted butter. Top with the remaining sheet. Place pan on the pastry. Use a sharp knife to cut around the base to create a 22cm-diameter disc. Place on top of the pie. Brush with remaining melted butter.
  • 7
    Bake in oven, covering with foil if necessary to prevent overbrowning, for 50 minutes or until golden and heated through. Set aside in the pan for 10 minutes to cool. Cut into wedges and serve warm or at room temperature.

Source: taste.com.au


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