Pumpkin and feta pies with sage

Total time: 55m
Preparation Time: 30m

For 6 piece


Corinne & Bettina - nom-nom

Nutritional Information

Contains 303 Kcal, 8g Protein, 23g Carbohydrates, 20g Fat


  • Filling
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 600 g squash (butternut or muscat), cut into cubes
  • 1 handful sage leaves
  • 0.5 dl white wine
  • a little nutmeg
  • 0.5 dl vegetable bouillon
  • salt and pepper to taste
  • 150 g feta, crumbled
  • Base
  • 1 parcel strudel pastry (Betty Bossi, 60 g)
  • 4 tbsp butter, melted, left to cool
  • 2 tbsp blue poppy seeds
  • Utensils
  • For 6 pie moulds (approx. 10 cm in diameter each)

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  • Filling

    Heat the butter in a wide-bottomed pan, sauté the onions, garlic, pumpkin and sage for a few minutes. Pour in the wine and stock, bring to the boil, boil off all of the liquid, season. Place in a bowl and allow to cool slightly. Mix in the feta.
  • Base

    Grease the moulds with butter. Fold the strudel pastry sheets over one another, glaze with a little butter, place on a piece of kitchen towel, cut into 6 squares, and place in the prepared moulds. Place the filling into the moulds, fold the excess pastry loosely over the top, and close the pies. Glaze the surface with the rest of the butter, and scatter poppy seeds over the top. Bake: for 20-25 mins. in the centre of an oven preheated to 200°C.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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