Pumpkin, Chickpea And Feta Phyllo Pie
Flavoured with fresh thyme and a hint of cinnamon, this rustic roast-pumpkin pie is enriched with eggs and cheese, and topped with crisp golden phyllo pastry. Serve warm or at room temperature, with a fresh garden salad on the side, for a delicious vegetarian dinner the whole family will enjoy.
Feeds
6Person
Preparation time
120Min.
intermediate
Ingredients
- 250 g pumpkin, cubed
- 15 ml olive oil
- 5 ml Robertsons ground cinnamon
- 2.5 ml thyme leaves
- Robertsons atlantic sea salt, to taste
- 1 ml Robertsons black pepper, to season
- 1 medium egg
- 1 egg yolk
- 1 cup milk
- 30 g Parmesan or Pecorino grated
- 150 g feta cheese, crumbled
- 1 x 50 g sachet Knorr Tasty chicken with Robertsons chicken spice soup
- 20 g parsley, roughly chopped
- 1 x 400 g tin chickpeas, drained
- 100 g butter, melted
- 12 sheets of puff pastry
Preparation method
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