I’ve had a real craving for feta lately and I seem to be putting it into everything I cook. I had a bit of pumpkin in the fridge and knew pumpkin and feta went well together. How did I want to cook it? I had been at the shops earlier and was thinking about buying filo pastry but knew I had some frozen puff sheets in the freezer that needed using up as they’d been there a while.
I peeled and roughly chopped the butternut pumpkin I had and briefly steamed in the microwave. I mixed it with a bit of feta, some red onion, some toasted pine nuts, a bit of honey and some balsamic vinegar, that’s all.
As the pastry defrosted, you could see how dried it was on the edges. I didn’t care. I just cut the sheet in quarters, piled a spoonful of mixture onto the pastry and folded over. They didn’t seal properly but they turned out fine.
They were really tasty and I served them with a salad. They’ve freezed well and are great to pop out for a quick lunch. You could add cooked chicken or a little bacon to them as well for a meat eater’s option.
Pumpkin & Feta Triangles
- 2 sheets frozen puff pastry
- 1/2 butternut pumpkin, peeled and roughly chopped
- 1/2 red onion, finely diced
- 125gm feta cheese
- salt and pepper
- 1 tbs balsamic vinegar
- 1 tbs honey
- 2 tbs pine nuts, toasted
- 1 egg, beaten
- Preheat oven to 170 deg C.
- Steam pumpkin until just soft. (It will cook further in the oven.)
- Add onion, feta, pine nuts and mix thoroughly.
- In a small bowl mix together honey and balsamic vinegar and pour over pumpkin mixture.
- Season with salt and pepper to taste.
- Cut pastry into 4 squares and brush edges with beaten egg.
- Add 1-2 tbs of pumpkin mixture into centre of pastry and fold over diagonally.
- Seal and brush top with beaten egg.
- Bake until golden on top (approx 15 mins).
And while we’re at it, it must’ve been the week for it because my friend Jo from Country Life Experiment made pumpkin and feta spaghetti. Looks delicious, doesn’t it?
Where would we be without some puff pastry and a few other ingredients to get us out of a bind sometime huh? Love pumpkin and feta.
I love pumpkin and savory fall dishes! I also love easy to eat food! Not a huge fan of feta though (I know…something is wrong with me!) Do you have a recommended alternative?
what a lovely way to use pumpkin! One of my favourite veggies 🙂
What a nice combination Anne…I love pumpkin!
I love feta and pumpkin and filo OMG Anne I'm up for afternoon tea at your place xoxox
Thanks for linking Anne by the way milk no sugar 🙂
Yum I bet this has such a good flavor.
AmeriAus Blog
Thanks for the shout out Anne. Yours looks yummy too!
So unusual a combination for me… but I love it. Thanks for sharing such an original recipe with us on foodie friday.
Those look so good! I'm in the process of putting "summer" away and bringing out "autumn" and these look like the perfect autumn snack to have while I'm working.
Heather from Friendship, Life and Style
Wow, Anne, I never would have thought to put pumpkin and feta together but I bet it's awesome! The salt from the feta and the sweetness from the pumpkin..mmmmmm!
Hi Anne,
I just love that flavor combination of Pumpkin and Feta, wow those are sure nice treats! Thank you so much for sharing with Full Plate Thursday and have a good week!
Miz Helen