Crustless Pumpkin Pie with Feta

Ingredients

• 420 grams (3 cups) grated, unsqueezed pumpkin (or squash)
• 350 grams (2 1/3 cups) crumbled feta cheese
• 250 ml (1 cup) olive oil (+ a little extra to drizzle on top)
• 250 ml (1 cup) milk
• 360 grams (3 cups) all purpose flour (or as much as needed to form a thick batter)
• ground pepper
• Optional: fine semolina (to sprinkle at the top and bottom )

Instructions

1. 1

   Preheat oven to 180°C / 360°F.

2. 2

   Squeeze the pumpkin well by taking handfuls in your fists and then add it to a bowl.

3. 3

   Add the milk and olive oil and stir to combine. Season with ground pepper.

4. 4

   Stir in the flour gradually until a thick batter forms.

5. 5

   Add the feta cheese (saving 80 grams, about ¼ of it to sprinkle on top) and stir to combine.

6. 6

   Prepare a round 36 cm (14-inch) pan or a square one that's about the same size. Brush the pan with olive oil, then sprinkle lightly with semolina or breadcrumbs (this is optional; it helps absorb extra moisture and to remove the pie more easily from the pan). NOTE: When you spread the batter in the pan, it should be about 1½cm (¾-inch) thick in order for the pie to be really crispy.

7. 7

   Sprinkle the remaining feta cheese on top and drizzle with olive oil. Sprinkle lightly with some fine semolina on top; this helps make it extra crunchy. Don't add more than 1-2 tablespoons.

8. 8

   Bake for 45-50 minutes until the top is honey-golden and crispy.

9. 9

   Cut into square pieces (about 20) and serve!