Saturday, November 21, 2009

Winter Squash Pie with Bulgur and Feta

I adapted this recipe from Martha Rose Shulman's Mediterranean Harvest. Butternut squash is roasted then added to an egg, onion, bulgur and feta mixture. The crust is made with a yeasted olive oil dough. The original recipe called for dried mint. I used marjoram and thyme instead. The pie was good but not great; it lacked a little flavor. I would add more feta next time.

Winter Squash Pie with Bulgur and Feta

Butternut Squash (about 2 pounds)
salt and pepper
2 T olive oil
3 T medium bulgur
1/4 cup warm water
1 onion, finely chopped
4 large eggs
4 oz. feta, crumbled
1 tsp dried thyme
1 tsp dried marjoram
1/2 recipe Yeasted Olive Oil Pastry

Heat the oven to 375 degrees. Use a small knife and pierce the whole squash in several places. Place in the oven for 30 minutes to soften and make it easier to peel. Remove from the oven, let cool for about 10 minutes, then peel and cut into 1/2" chunks. Place the squash in a baking dish, then toss with 1 T olive oil and salt and pepper to taste. Cover the dish with foil and return to the oven to roast for 1 hour. Stir once or twice during roasting. When done, set the squash aside to cool but leave the oven on.

Meanwhile, soften the bulgur in the warm water for about 15 minutes. Stir and set aside.

Heat the remaining 1 T olive oil in a skillet over medium heat. Saute the onion until translucent, about 5 minutes. Set aside.

Beat the eggs in a large bowl and crumble in the feta. Add the bulgur, onion, squash, marjoram, thyme and salt and pepper to taste.

Roll out the pastry dough into a 14-inch round. Fit the dough into a well oiled 10-inch tart pan and pinch a lip around the edge. Scrape the filling into the pie shell and bake for 30 to 40 minutes until firm and beginning to brown. Serve hot, warm or at room temperature.

Yeasted Olive Oil Pastry (Makes two 14" pie crusts)

2 tsp active dry yeast
1/2 cup warm water
1/2 tsp sugar
1 large egg, at room temperature, beaten
1/4 cup extra virgin olive oil
2 cups all-purpose flour
3/4 tsp salt

Dissolve the yeast and sugar in the warm water and leave for about 5 minutes. Add the egg and olive oil and beat. Mix the flour and salt together then add to the wet ingredients. Work the dough until it comes together in a mass. Turn out onto a floured board and knead until the dough is smooth. This won't take long. Place in an oiled bowl, cover with plastic, and let rise for an hour.

Turn the dough out onto a floured board and knead for a minute or so. Divide the dough in half and shape each half into a ball. Cover with plastic wrap and let rest for 5 minutes. Roll out as directed in the recipe.

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