Leisha Robertson, Persian Feta, Pumkin Pie

Vegetable Pie with Camel Milk Persian Feta

Vegetable Pie with Camel Milk Persian Feta

By Leisha Robertson

Ingredients

  • Filo Pasty
  • Grated Orange Vegetables – pumpkin, carrot, sweet potato. Whatever is in season and can be sourced locally. (Spinach and garlic are also great additions.)
  • Summer Land Camels’ Camel Milk Persian Feta
  • 200g Ricotta cheese
  • 6 eggs
  • A good dash of Nutmeg (or all spice or cinnamon or all three)
  • Grated rind of blood orange (or lemon)
  • Juice of orange or lemon
  • 1 Tbsp cous cous

Line a med sized baking dish with approximately 4 or 5 sheets of oiled filo. (Great to use the oil from the Camel Milk Persian Feta brushed between each sheet.) Leave the sheets draped over the edges to fold over when ready to bake.

Gently fry up the orange vegetables till softened but not mushy. Add spices and orange rind and mix. Allow to cool.

In a large bowl mix the eggs.

Add the drained feta (remember to keep the oil for cooking) and the ricotta. Break up the cheeses but not too fine. Add a squeeze of orange, some pepper to taste. (The feta is naturally salted so I don’t add extra salt.)

Mix in the cooled vegetables.

Now here is a great tip: sprinkle with cous cous to add body to the pie and stop it going sloppy.

Pour the mixture in the prepared pie dish. Fold over the overhanging Filo and brush the top with more oil.

Bake in fan forced oven – approx 180 degree – for approx 40 min or until set and browned on top.

Serve warm or cold with a crisp salad full of blood orange segments, walnuts and feta. Enjoy.

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