One choice was easy…Korina’s ultimate cheese pie of course…which, since I have learned making it, has been my continuous…uninterrupted success…
The second pie?
Only for Easter’s sake I have cracked open the large orange pumpkin bought some months back as decor…for my youngest son’s baptism dinner table.
….so half of the pumpkin was used for the pie and the other half for marmalade…
- 2 lb (1kg) fresh pumpkin, peeled and seeds removed
- 2-3 yellow onion
- 2 cups crumbled feta cheese
- 2 tablespoon fresh mint chopped/or dried mint
- 2 tablespoon fresh fennel
- 2 eggs
- Hot red pepper
- Olive oil
- 10-12 phyllo sheets
- In a large skillet add 2 tablespoons of olive oil and sauce the chopped onions for 2 minutes or until soft. Grate the fresh pumpkin and add it to the skillet, mixing with onions and sauce for 8-10 minutes on high heat, until the pumpkin is soft. Remove from the skillet and strain the mixture if there is any juices left. Place pumpkin mixture in a large bowl. Add crumbled feta, chopped mint and mix well. Beat the eggs in a small bowl and add them to the mixture. Mix with a wooden spoon until all ingredients are well incorporated. Add salt and pepper.
- Preheat the oven at 350F/ 180C
- Start assembling the pie. You can use any pan shape you have, a square, rectangular or round one.
- Grease the bottom of the pan. Layer 5-6 sheets of phyllo brushing with extra olive oil each sheet.
- Pour the pumpkin-cheese mix, spreading evenly. Fold over the left phyllo edges. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.
- Score the top phyllo layers a little bit.
- Bake for about 30-40 minutes until golden.
- Remove from the oven and serve warm.