Ingredients (4-6 servings):
Pie crust:
3dl flour
125 butter
2,5tbs cold water
Filling:
400g pupmkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)
1 red onion
250g feta cheese
4eggs
4dl milk
15 fresh basil leaves
1-2 tsp salt
1/2 tsp black pepper
How to:
Pie crust: Start by blending the flour with the butter and mix it until it’s nice and crumbly. Then add the water little by little and mix into a dough. Cover it with a plastic wrap and put it in the fridge for 30 minutes.
Turn you oven to 200C.
Then roll out your dough and transfer it onto your pie pan and prick it all over with a fork. Put it in the oven for 15 minutes, then let it cool a bit.
Filling: Cut up you pumpkin into small bits, then slice the onion and cut the feta cheese into cubes. Add all of it into the pie crust together with 10 basil leaves (Save the rest for decoration). Whisk together the eggs, milk and spices in a bowl and poor it into the crust. Then put the pie back in the oven for 40-50 minutes until it has solidified and has a nice color. Lastly decorate with the 5 leftover basil leaves and serve.