This recipe I’m offering today is a variation of one I prepared last summer with zucchini and cherry tomatoes. It was so popular that I decided to experiment with other vegetables like the first spinach of the autumn season! And today I thought of enhancing it with mantovana pumpkin to give it an even more tantalizing and sweet flavor. I believe the phyllo dough base is fantastic, you’ll fall in love with it! In my opinion, it is much lighter than its common counterparts, like shortcrust and puff pastry, as these have a high-fat component like butter or other saturated vegetable fats, which are harmful to our bodies! Not to mention that they are quite high in calories. On the other hand, phyllo dough is made in very thin sheets composed only of water and flour. Nutritionally, we can consider it a source of carbohydrates with zero fats. Once baked, creating bundles, rolls, savory or sweet pies, or anything your imagination suggests, it becomes super crispy! This recipe is very versatile and will become a staple in your kitchen, a unique dish that, when cut into squares, can transform into an exquisite appetizer! A truly rich savory pie that you can easily make without too much cooking hassle.

Difficulty: Easy
Cost: Medium
Preparation time: 35 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work while costing you nothing extra!

6 sheets phyllo dough
5.3 oz ricotta
4.2 oz feta (Greek)
1 egg (large or 2 small)
14.1 oz delica pumpkin (already cleaned*)
10.6 oz spinach (already cleaned)
0.5 cup vegetable broth
2 cloves garlic
to taste nutmeg
1 sprig rosemary
2 tbsps extra virgin olive oil (+ to taste for brushing)
to taste salt
to taste mixed peppercorns

Tools

1 Knife
1 Colander
1 Pan
1 Wooden Spoon
Scissors
1 Bowl
1 Brush
1 Baking Dish

Steps

Wash the spinach thoroughly under running water and let it drain inside a colander (fig. 1).
Meanwhile, prepare the pumpkin, which should be clean, meaning peeled, and remove seeds and fibers, then cut it into cubes. In a non-stick pan, brown a clove of garlic with a drizzle of oil, then add the pumpkin with the rosemary leaves and a ladle of hot broth (fig. 2).
Cover with a lid and let it wilt for 10′-12′ (fig. 3).
At the end of cooking, turn off the heat, season with salt and pepper, and set aside. In the same pan, wilt the spinach with a little water, cover, and cook for 5′ (fig. 4).
Lightly salt and turn off the heat (fig. 5).
After draining the spinach, squeeze them well to remove all excess water, then chop them with scissors (fig. 6).
In a bowl, work the well-drained ricotta with the spinach (fig. 7).
Also add the pumpkin and crumbled Greek feta (fig. 8).
Add the egg, nutmeg and adjust the salt. Stir until all ingredients are well combined (fig. 9).
On a baking sheet, lay 6 overlapping sheets of phyllo dough, three horizontally and three vertically, brushing each sheet lightly with oil before adding the next one (fig. 10).
Fill with the pumpkin and spinach mixture and level with a spoon (fig. 11).
Place in a preheated oven at 375°F for about 25′-30′. The outer crust should be crispy and well golden. Turn off the oven and let it cool slightly.
Once cooled slightly, you can cut it into squares and serve it either cold or warm.
And voilà… your rustic phyllo dough pie with cheese, pumpkin, and spinach is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!