Pumpkin and Feta Pie

Just a last hearty dish for you before I plunge into Christmas. This recipe serves about 4-6 people.

Ingredients

• 150 g flour

• 80g unsalted butter (room temperature)

• pinch of salt

• 50 ml semi-skimmed milk

• 800 g pumpkin (cut into pieces)

• 100 ml crème fraîche

• 30 g sour cream

• 4 eggs

• 300 g feta cheese

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp ground nutmeg

• Dried and fresh thyme

Instructions

1. In a large bowl, combine the butter, flour, salt and milk. Knead into a firm ball of dough with your hands. Flatten, place in a sandwich bag and refrigerate for about 30 minutes.

2. Cook the pumpkin pieces with 2 tablespoons of olive oil and a pinch of salt in a pan with a lid on low heat for about 15 minutes.

3. Preheat the oven to 180°C.

4. Grease a baking tray with butter. I use a shallow quiche tray.

5. Remove the dough from the refrigerator and dust a smooth surface with flour. Roll out the dough so that it fits in the baking tray. Place the dough on the baking tray and gently press the dough against the bottom and sides. Prik air holes in the dough with a fork. Divide the pumpkin pieces over the dough.

6. Mix the sour cream, crème fraîche and eggs in a bowl. Add salt, pepper and nutmeg. Pour it over the pumpkin pieces. Crumble the feta into coarse pieces over the ingredients and sprinkle the dried thyme over the feta. You can also spread some extra sprigs of fresh thyme over the pie. Place in the oven and bake for 40-50 minutes.

TIP: If the pie gets dark, cover it up with a piece of silver foil.

Lots of love, Yvonne