Baked Pumpkin and Fetta Pie with Puff Pastry
A savory Australian-inspired pie featuring roasted pumpkin and tangy fetta cheese encased in flaky puff pastry, a perfect vegetarian main or side. This australian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs peeled and diced pumpkin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 500 g peeled and diced pumpkin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 150 g crumbled fetta cheese
- 2 sheets, thawed puff pastry sheets
- 1 beaten for egg wash egg
- 100 g chopped fresh spinach
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 500 g peeled and diced pumpkin with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Spread evenly on a baking sheet and roast for 20 minutes until tender.
- Step 2: In a bowl, combine the roasted pumpkin with 150 g crumbled fetta cheese and 100 g chopped fresh spinach, mixing gently.
- Step 3: Roll out 2 thawed puff pastry sheets on a lightly floured surface. Place one sheet on a lined baking tray and spoon the pumpkin mixture evenly over it, leaving a 1-inch border.
- Step 4: Cover with the second puff pastry sheet and press edges to seal. Trim excess pastry and crimp edges decoratively.
- Step 5: Brush the top with 1 beaten egg and bake for 25-30 minutes until golden and puffed. Let cool for 5 minutes before slicing and serving.
Frequently asked questions
How long does Baked Pumpkin and Fetta Pie with Puff Pastry take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Pumpkin and Fetta Pie with Puff Pastry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced pumpkin from drying out.
Can I substitute ingredients in Baked Pumpkin and Fetta Pie with Puff Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pumpkin and Fetta Pie with Puff Pastry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Pumpkin and Fetta Pie with Puff Pastry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
