This pumpkin, feta and pea pastitsio is my take on a baked pasta with gorgeous Autumn flavours. I didn't say it was traditional...
Time to play with tradition again!
You know I like to tinker with traditional Greek recipes.
Just can't leave them alone.
A number of years ago on the blog there was a little "controversy" surrounding the Greek dish of pastitsio. I won't go into it too much, except to say that I was corrected by the "food blog police" about the proper way of making this dish.
For the uninitiated I like to think of pastitsio as a Greek version of lasagne! (Just to confuse everyone a little more!). It's basically a baked dish consisting of tubular pasta, a meat sauce and béchamel.
I still consider it my favourite Greek dish.
And it can be quite a pain to make. There's a few steps involved and it can take the better part of a day.
If you look through the archives I did a veggie version of pastitsio a few years ago with Swiss chard.
Today's version uses pumpkin, feta cheese and peas. There's a good amount of nutmeg too enhancing the whole autumnal feel of this dish.
It's topped with béchamel and I can definitely say that one (largish) slice is enough.
Some might laugh at this and say it's baked pasta with a béchamel sauce.
Nah!
I'm calling it pastitsio.
Enjoy!
Pumpkin Feta And Pea Pastitsio
Ingredients
FOR THE PUMPKIN SAUCE
- 1.2 kg butternut pumpkin, cut into even chunks
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 cup parsley, finely chopped
- 2 eggs
- ½ cup Parmesan Cheese, grated
- 1 pinch pepper
- 1 teaspoon ground nutmeg
FOR THE PASTA:
- 300 g rigatoni pasta, cooked
- 200 g feta cheese, crumbled
- 2 cups peas, frozen, blanched
FOR THE BÉCHAMEL SAUCE:
- 75 g butter
- 75 g flour
- 750 ml milk
- ½ cup Parmesan Cheese, grated
- 1 pinch pepper
- 1 pinch nutmeg
Instructions
- Preheat your oven to 180 deg C and line a baking tray with baking paper.
- Toss the pumpkin in the olive oil and salt, place on a baking tray and cook for 45-50 mins until tender. Set aside to cool completely. Saute the onion and garlic in a hot pan for a few mins until softened. Set aside.
- In a food processor add the cooked, cooled pumpkin, onion and garlic, parsley, eggs, Parmesan, pepper and nutmeg. Process to form a smooth paste and set aside.
- Cook the pasta until al dente, drain and toss through the pumpkin mixture in a separate bowl. Add the feta and peas and stir through again. Pour the pasta into a 25cm x 35cm baking dish and set aside.
- To make the béchamel heat the butter over a medium to high heat. Slowly add the flour until roux forms. Cook for a few mins, continually stirring. Slowly add the milk and whisk until the mixture has thickened completely (approx. 10 mins). Add the grated Parmesan, nutmeg and pepper and stir again. Pour the béchamel over the pasta, ensuring it is evenly covered, add a little extra grated Parmesan and bake for 45-50 mins in the oven.
- Allow to cool down for half an hour before serving with a Green salad.
Notes
- I prepared this in a baking dish that measured 35cm x 25cm
- You can use any kind of tubular or large, thick pasta.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
bellini
The blogging police have come down on me too over the years for posting Greek recipes being "non Greek" but I like your way of thinking much better Peter. A traditional recipe is nice but how boring to eat the same things all the time.
supal {chevrons & éclairs}
Oh this is so great! I feel like you read my mind. I've been having reactionary rosacea issues. So if I have anything red (including a tomato sauce or red wine) I get pink and red everywhere... so this is a great way to incorporate pasta dishes back into my diet (because lets be honest... they're comfort food)
Jennifer @ Delicious Everyday
This looks absolutely divine Peter. I'm bookmarking this to make in the upcoming cooler months.
Maureen Shaw
I don't care what the name is, that dish is wonderful. I'd do my best to eat more than one piece!
Sara (Belly Rumbles)
Bechamel is the best part of lasagne. Hmm the French part? I have no reservations on scoffing the Greek 'version' down.
AmandaChewTown
"food blog police" - I love it! haha. Aren't we all here to just make great tasting food. What does it matter about the "right" way of making anything. I'm loving this recipe Peter.
Tony Tsindos
We did this last night, YUMMY !!! We also did the coconut pie.... DOUBLE YUMMY !
Peter G
Thanks for letting me know Tony! Cheers!
Lizzy (Good Things)
Love it!