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Pumpkin And Feta Pastitsio

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Pastitsio is a Greek and Mediterranean baked pasta dish which can include ground beef and b├ęchamel sauce in its best-known form.

In this recipe, I have made it as a vegetarian meal substituting pumpkin for the meat.

This recipe is quite easy to make and the sour cream, pumpkin and feta cheese go very well together giving it a slight "tangy" taste.

The pistachio kernels add another interesting flavour to this unusual dish.

I made a salad with cabbage, apple, and walnuts to eat with it.

Preparation Time: 30 minutes
Cooking Time: 1 hr 10 minutes
Makes: 4 servings

225g dried penne pasta
About 600g butternut pumpkin, peeled and cut
Clove of garlic
300g Greek yoghurt
125g feta, crumbled
2 eggs
pinch of nutmeg
2tbsp pistachio kernels


Cut the pistachios finely.


Preheat oven to 160┬░ fan forced.
Cook the pasta as per package instructions and leave to drain.


Meanwhile, cook the pumpkin and garlic in a saucepan of boiling water for about 15 minutes or until tender.
Drain and return to pot and mash.
Combine the yoghurt, feta, eggs and nutmeg in a large bowl.


Season and stir in the mashed pumpkin.


Grease a springform (about 18-20cm) and spread one-quarter of the pumpkin mixture over the base of this prepared tin.

Top with about a third of the pasta. If you have the patience, put the pasta facing the same way with holes facing to edge and it will look great when finished.


Continue layering finishing with a layer of pumpkin mixture on top.
Bake in the oven for about 45 minutes or until set.


Set aside for 10 minutes to rest and sprinkle with pistachios.


Cut large chunks and serve with salad if desired.


This is also very good served cold, the next day.

I like this Recipe - 7
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