Christmas pie with pumpkin, spinach and buckwheat
Happy Blueberry
Happy Blueberry
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Ingredients

  • For the filling
  • 1 small pumpkin or squash, about 1kg (I used harlequin pumpkin), peeled and cubed
  • 240 g fresh spinach leaves
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 150 g brown mushrooms, sliced
  • 20 g dried porcini mushrooms
  • 125 g buckwheat
  • 650 ml vegetable stock
  • 100 g feta cheese
  • 125 g ricotta cheese
  • Bunch of fresh thyme leaves, chopped
  • Salt and freshly ground pepper
  • 0.5 tsp ground nutmeg
  • For the pastry
  • 600 g plain flour
  • 150 g butter
  • 85 ml milk
  • 1 egg, lightly beaten
  • Pinch of salt

Instructions

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