Baked Pumpkin and Fetta Pie with Puff Pastry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 layers peeled and diced pumpkin, olive oil, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Australian cuisine 400 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: In a bowl, combine the roasted pumpkin with 150 g crumbled fetta cheese and 100 g chopped fresh spinach, mixing gently.
  3. 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.
  4. Step 4: Cover with the second puff pastry sheet and press edges to seal. Trim excess pastry and crimp edges decoratively.
  5. 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.

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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 bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Pumpkin and Fetta Pie with Puff Pastry?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

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.

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