Pumpkin and Sweet Potato Feta Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 364.8
  • Total Fat: 22.4 g
  • Cholesterol: 51.3 mg
  • Sodium: 344.5 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.3 g

View full nutritional breakdown of Pumpkin and Sweet Potato Feta Pie calories by ingredient
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Adapted from this recipe: http://en.christinesrecipes.com/2010/10/pu
Adapted from this recipe: http://en.christinesrecipes.com/2010/10/pu

Number of Servings: 8


    5 c. pumpkin, cubed*
    2 c. yam, cubed
    2 tbsp olive oil
    1/3 c Feta Cheese
    1 egg white, for egg wash

    2 c. flour
    3/4 c. butter
    3 tbsp water


Makes 8 servings

Make pastry:
1. Put flour and butter into a food processor and blend for about 1 minute. Add 2-3 tablespoons chilled water and process until the mixture comes together.
2. Knead into a circle or disc with hands. Wrap the dough in plastic wrap and chill for 30 minutes. It’s ready to use.
3. If the dough chills longer and becomes hard, not easy to roll out, you can leave it at room temperature for a while, until it becomes soft again.

1. Preheat oven to 400F. Place pumpkin and sweet potato in a baking pan and mix well with olive oil. Bake for 20 to 25 minutes, or until the pumpkin and sweet potato are tender. Remove from the oven. Let cool.
2. Mix in feta cheese. Season with salt and pepper.
3. Roll out the pastry to a 9½ inch circle. Place onto a baking tray lined with baking paper. Spoon the vegetables in the middle of the pastry, leaving 1½inch border. Fold over the edges, pleating as you fold. Brush whisked egg on the edge. Bake for 25 to 30 minutes, or until golden. Served hot.

Number of Servings: 8

Recipe submitted by SparkPeople user NFGLRYGRL.

TAGS:  Vegetarian Meals |

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