When I left you last week I was here…
Okay so not physically there, but mentally. I was reliving all that amazing food we ate at Corfu Club, eating pumpkin and feta pie, Greek salad and Briam. I even fitted in a little garden tour, because all the food is home cooked.
The team at Corfu Club were so welcoming, when they are not serving the drinks and amazing food, they are cooking, BBQing and mixing cocktails. Nik cooked this pumpkin pie and wrote down the recipe for me.
I promised a recipe, and well I think I have perfected it enough to share. I love this pie, because it has no pastry, yet it kind of forms a crust. It’s easy, clever and ever so tasty.
Pumpkin and Feta Pie (No pastry)
I used a 200ml water glass for this recipe and packed the pumpkin and feta and herbs in very generously.
3 glasses of grated pumpkin/marrow/courgette (I used the beast above, plus a courgette)
2 glasses of crumbled feta (two supermarket size blocks of feta)
large handful of chopped parsley
large handful of chopped dill
Half a glass of oil
1 glass of self raising flour
1 glass of milk
salt and pepper
Mix all the ingredients in a bowl
Grease a dish (roasting dish or baking tray size) and dust with flour
Pour in the mix
Bake 170-180 degrees, Gas 4 for 30-40 minutes until the top is golden and it has set. Depending on the dimensions of the pan you use this might be slightly longer, or less.
There you are Pumpkin and Feta pie! I am going to use up some courgettes and keep this recipe going through winter with squash and pumpkins.