English
Today’s recipe is the easiest autumn pie you can make with the favorite material of the season, what else, pumpkin. No sheet is needed, all the ingredients are beautifully mixed in a rich porridge spread on the pan and sprinkled with a little olive oil and plenty of sesame seeds.
She made many such pies my grandmother in her youth and I remember them as a child. “Curcut” called them precisely because this porridge looked like a turkey and turned around what they might have inside. Certainly eggs, cheese, flour, it may be a little trahana or groats, it was never the same recipe and always became “with the eye” and experience and hid in them nutrients.
Of these simple grandmother pies, this recipe is inspired here, which can use any vegetable we have left over. Due to the season I chose the pumpkin but it can easily be done with some other vegetable, such as sweet potato. First bake the pumpkin in pieces with a little salt and olive oil until it softens and then mash with a fork and add to the mixture with the rest of the ingredients. This brick is ideal if we want to use grilled vegetables that may have left us. I used cornmeal that gives a great taste. Little Panos loved her!
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Preheat the oven to 200C air.
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Cut and clean the pumpkin, cut into small cubes (measuring 500g). Place the pieces on a baking tray, sprinkle with a little olive oil and very little salt and bake for about 30 minutes or until the pumpkin is softened enough to melt with the fork.
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In a large bowl, whisk the eggs slightly, add the slice of cheese, milk, mint and thyme, 4-5 cm olive oil, salt and pepper.
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Melt the pumpkin pieces with a fork and add them to the bowl. Finally add the cornmeal. Mix all the ingredients very well.
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Lightly oil a baking tray 30cm. And pour the mixture by applying it evenly with the back of a spoon. Sprinkle with a little more olive oil and sesame.
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Bake for 30-35 ‘or until the surface is nice golden color.
This was today’s recipe, the most lazy and tasty pie with the dominant autumn material, the pumpkin! I would be very happy if you tried the recipe either in one way or another.
If you do, don’t forget to share it with me by uploading a photo of the result with the hashtag #mynutricalendar and tag @mynutricalendar to see your creation or leaving a comment below. You will find me in Instagram or Facebook And I’ll be happy to hear your news.
Until next time, be careful and eaten well.
With love,
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Today’s recipe is the easiest and flavorful savory pie featuring the ultimate veggie of the season, pumpkin. A pie without phyllo, just a rich batter with beautiful ingredients that’s spread to the baking sheet and sprinkled with a good amount of sesame seeds as well as drizzled with a bit of olive oil.
My grandma used to make lots of pies like this when younger and me as a kid I remember enjoying them very often. You never knew what exactly has inside. Eggs, feta cheese, flour, perhaps some bulgur to absorb extra moisture if a very moist veggie (like courgette) was used. The recipe was never the same and grandma was making it without measuring the ingredients precisely, but “with the eye”, though experience.
My grandma’s no phyllo pies are the inspiration for today’s recipe. You can use up any veggie you like or you got leftover. I chose pumpkin as it’s the king of the season, but I would easily make it with sweet potato too, or with roasted veggie leftovers. We start with baking the diced pumpkin with just a bit of salt and olive oil until tender enough to be mashed with a fork. Then we add the mashed pumpkin to the batter with the other ingredients. This lovely pie is great for light lunch with seasonal salad on the side or as a snack! And, of course, it’s the perfect way to turn your leftovers to something else you will enjoy! Just so you know, little Panos loved it!
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Preheat oven at 200C fan.
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Wash, peel and dice the pumpkin. We need 500gr diced pumpkin, so save the rest for other recipes. Place the pumpkin dices in a baking sheet lined with baking paper. Drizzle with some olive oil and massage the pumpkin, season with a bit of sea salt and bake for 30’ approximately or until soft enough to mash with a fork.
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Whisk the eggs in a big bowl, add the feta cheese crumbled, the milk, mint, thyme, 4-5 tbsp olive oil, salt and pepper.
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Mash the roasted pumpkin with a fork and add it to the bowl. Finally add the corn flour. Mix well to combine.
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Grease a round pan 30cm with olive oil and pour the pie mix evenly using the back of a spoon. Drizzle with some more olive oil and sprinkle with sesame seeds.
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Bake for about 30-35’ or until the surface goldens.
That was it for today, a super easy and delicious pie featuring fall’s favorite vegetable, pumpkin! I would be more than happy to hear from you if you make it too. If you do, don’t forget to share a photo using the hashtag #mynutricalendar and also tagging me @mynutricalendar so that I can see your re-creation. Please, do not hesitate to leave your comment below in the comments section or get in touch with me on Instagram or Facebook.
Until the next time, take care and eat the seasons.
Much love,