A great winter warmer. Layers of pumpkin, leek and optional bacon with a mixture of cheeses, encased in filo pastry.
Bake, traybake or pie this is delicious for lunch or supper.
And if you’re pumpkin averse, butternut squash works just as well!
2 tablespoons oil
500g pumpkin or butternut squash
5 rashers of streaky bacon
3 large leeks
1 clove of garlic
100g goat’s cheese
2 large tablespoons Greek yoghurt
Sea salt and freshly ground black pepper
10 filo sheets
Butter for brushing the filo sheets + extra for greasing the baking dish
Heat a medium sized frying pan on the stove top over a medium heat. If using, fry the bacon rashers. Once cooked, set aside.
Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.
Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.
Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.
Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish. Cover the sheets with a damp tea towel to prevent them from drying out.
Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.
Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.
Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.
Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.
Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!