Open Roast Pumpkin Feta Pies
Delightfully simple yet bursting with flavor, these Open Roast Pumpkin Feta Pies are the perfect recipe for a quick savory treat or an impressive appetizer. Featuring tender cubes of caramelized butternut pumpkin, lightly seasoned with cumin, and nestled atop crisp and buttery puff pastry, these pies are a harmony of earthy and indulgent flavors. Crumbled feta cheese adds a tangy creaminess, while fresh thyme lends a subtle herbaceous note, making each bite irresistibly delicious. Ready in under an hour, this recipe is ideal for entertaining or enjoying as a light meal, and it can be served warm or at room temperature. With its golden puff pastry and vibrant pumpkin topping, these pies are as visually stunning as they are satisfying. Perfect for fall gatherings or any occasion when comfort food is the order of the day!
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Recipe Information
Ingredients
- 400 grams Butternut pumpkin (cubed, peeled)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Ground cumin
- 2 sheets Puff pastry sheets (defrosted)
- 100 grams Feta cheese (crumbled)
- 1 tablespoon Fresh thyme leaves
- 1 unit Egg (lightly beaten)
Instructions
Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
In a large mixing bowl, toss the cubed pumpkin with olive oil, salt, pepper, and ground cumin until well coated.
Spread the seasoned pumpkin cubes evenly on the prepared baking tray and roast in the preheated oven for 20–25 minutes, or until tender and lightly caramelized. Remove from the oven and let cool slightly.
Increase the oven temperature to 220°C (428°F).
Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into four equal squares, for a total of eight pastry squares.
On each pastry square, gently score a 1 cm border around the edges without cutting all the way through. This will help the edges puff up in the oven.
Evenly distribute the roasted pumpkin cubes over the center of the pastry squares, staying within the scored border.
Sprinkle crumbled feta cheese and fresh thyme leaves over the pumpkin topping.
Brush the edges of the pastry squares with the beaten egg to enhance the golden color during baking.
Bake the pies on a parchment-lined baking tray in the preheated oven for 15–18 minutes, or until the edges are puffed up and golden brown.
Remove from the oven and let cool for a couple of minutes before serving. Enjoy warm or at room temperature for the best flavor!
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 16.3 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 787 mg | 61% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
