Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my entire life. They are nice and they look wonderful.
Great recipe for Pumpkin and spinach pie - kibbet lakteen bil saynieh. A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked. Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : Strain very well the pumpkin puree.
To begin with this particular recipe, we have to prepare a few components. You can have pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Prepare 1 kg canned pumpkin puree
- Take 2 cups fine bulgur
- Prepare 2 tablespoons flour
- Make ready 4 tablespoon vegetable oil
- Take 1 teaspoon salt
- Get - For the filling:
- Get 500 g spinach, shredded
- Get 1/2 cup canned chickpeas
- Take 1 cup walnuts, coarsely ground
- Get 2 medium onions, finely chopped
- Take 4 tablespoons olive oil
- Prepare 4 tablespoons pomegranate syrup, if available
- Prepare 1 teaspoon salt
- Take 1/4 teaspoon white pepper
This spinach pie isn't really Greek flavored, but I love it all the same. Pumpkin and spinach pie - kibbet lakteen bil saynieh step by step : Strain very well the pumpkin puree. It is very important to drain all the water from it. Put the drained pumpkin in a food processor and add the bulgur, flour and salt.
Instructions to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Strain very well the pumpkin puree. It is very important to drain all the water from it.
- Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. Put the paste in the refrigerator for 30 min.
- To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
- Add the chickpeas, spinach, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for 5 min. Remove from heat then add the walnuts and stir. Leave the stuffing aside to cool.
- Preheat the oven to medium heat.
- Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
- Spread evenly the first half of the paste in the pan so as to cover the entire surface. Top it evenly with the filling then spread the other half of the paste so as to cover the filling.
- Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
- Put the pan in the preheated oven for around 30 min.
- Remove and cut into pieces. Serve hot or cold.
Blend until you get a well combined pumpkin paste. See great recipes for Pumpkin and spinach pie - kibbet lakteen bil saynieh too! Recipe Tasty Pumpkin and spinach pie - kibbet lakteen bil saynieh. Pumpkin and spinach pie - kibbet lakteen bil saynieh ~ Happy Cooking - how many times is being sought after by many communi… Written By Blogger Pemula. Cut the unpeeled pumpkin into chunks.
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