Vegetarian

Pumpkin and curd cheese pie with spinach and walnuts

Medium 2min 15seg 6-8


: Cookii 2
Pumpkin and curd cheese pie with spinach and walnuts

Ingredients

Salty pie crust ingredients

150 g flour (type 55)
100 g maize flour
50 g whole wheat flour
50 g olive oil
30 g vinegar
100 g water

Filling ingredientes

750 g pumpkin
1 tsp salt
30 g olive oil
1 tbsp oregano
30 g walnut kernels
100 g spinach leaves
200 g curd cheese
30 g flour (type 55)
3 medium-sized eggs

Preparation

For the pie crust

  1. Add the flours into the bowl and pulse on TURBO 2 or 3 times to mix them.
  2. Then add the remaining Ingredients and cook 1 ½ minute on Dough speed.
  3. Remove from the bowl, knead the dough into a ball and let it sit for at least 15 minutes.

For the filling

  1. Pre-heat the oven at 180ºC, static mode.
  2. Line a pie tin with the dough, cover with parchment paper and sprinkle some dried pulses to hold it down. Dice the pumpkin into medium-sized cubes and spread it on a baking tray lined with parchment paper. Sprinkle with salt, oregano and olive oil and bake together with the pie crust for 25 minutes.
  3. Set the appliance for 5 seconds on speed 5, and drop the walnuts through the hole of the lid into the blades, covering it immediately with the measuring cup, and grind. Remove the walnuts to another bowl, add the spinach leaves and set aside.
  4. Add the curd cheese and the flour into the bowl and programme 10 seconds on speed 4. Add the eggs and cook for another 30 seconds on speed 4.
  5. Mix the pumpkin roasted with the spinach and chopped walnuts, add the curd cheese cream and mix well. Remove the parchment paper with the dried pulses and fill the crust with the egg and curd cheese mixture.
  6. Bake for 25 minutes or until golden brown.