Pumpkin, Spinach & Goat Cheese Pie

September 24, 2020

This vege packed pie is the perfect all-rounder. Great for lunch, brunch or supper.

Created for Nuttelex By @laura_hobby_baker



Pie pastry

150 g FROZEN plant based Nuttelex

350 g sifted plain flour

50 g yellow polenta (corn meal)

60 g grated vegetarian parmesan cheese

4 tbsp iced cold water

Pie filling

150 g MELTED plant based Nuttelex

2x 1 kg pieces butternut pumpkin (peeled & sliced into 1/2 centimetre slices)

2 large red onions (sliced into 1 centimetre slices)

5 large garlic clove in their skin to be baked

2 tsp Moroccan seasoning powder (available in the spice isle of the supermarket)

1 tsp chilli flakes

2 tsp cumin powder

900 g baby spinach

1 tsp salt

250 g smooth ricotta (or just ricotta)

50 g toasted pine nuts

2x 100 g goat's cheese sliced

handful watercress, pea shoots or rocket to top pie

*1 egg lightly beaten with a teaspoon of water for egg wash prior to baking

1 springform baking tin


Making the pastry

1Place all pastry ingredients in a bowl except the iced water & work the mixture with a fork or pastry tool until it resembles a crumb. Next add the 4 tablespoons of iced cold water and gently bring the dough together. Form a ball then flatten into a disk shape. Wrap dough in plastic wrap & place in the fridge to rest until the vegetables have roasted & are completely cooled.

Making the pie

1Place slices of pumpkin on lined baking trays & sprinkle with Moroccan seasoning, cumim, chilli flakes and then drizzle with 3/4 of the melted Nuttelex over the top. Place the trays in a preheated 180°C fan forced oven to roast for 40 minutes or so, turning them over at the halfway mark. At this halfway mark spread another lined tray with the sliced onions, garlic cloves & drizzle with the remaining melted Nuttelex and bake in oven for the last 20 minutes or so of the pumpkin cooking time.

2Next, blanche the spinach by bringing a pot of water seasoned with a teaspoon of salt to the boil. Place the baby spinach in the pot for just for a minute or so till softened. Then drain in a colander and rinse the spinach under cold running tap water to stop the cooking process. When cooled squeeze out all the water. Then chop and place in a bowl with the ricotta, mix well and set aside.

3Take your 20 or 23cm springform tin and line base with baking paper then lock & click it together and grease the sides with Nuttelex - no need to melt just rub along sides with a piece of paper towel/baking paper.

4Remove the rested dough from fridge and roll out two thirds between 2 pieces of baking paper. Now place the pastry into the springform baking dish on the base and sides very gently, then pierce the base with a fork.

5Now its time to layer the pie. First take half the spinach ricotta mix and lay on the pie base and follow with half the roasted pumpkin. Repeat the layering process and then sprinkle with toasted pine nuts, then roasted onions and then the garlic (squeezed out of their casings). To finish assembling place sliced goat's cheese as the final layer before sealing top with the pastry.

6Roll the remaining dough into a 1/2 centimetre thickness and place on top of the pie to seal like a lid. Remove any excess dough with a sharp knife, and make a vent on pie lid so steam can escape while cooking. Lastly, brush with egg wash and bake for 30-40 minutes until medium golden brown. Allow to cool for 10-15 minutes before adding rocket, peashoot or watercress topping and then cut to serve.

7Serve with a green leafy salad with a simple dressing of lemon, salt & olive oil. Enjoy