Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
The ingredients for cooking Pumpkin and spinach pie - kibbet lakteen bil saynieh. 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.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I’ve loved my entire life.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
- Prepare 1 kg canned pumpkin puree
- Prepare 2 cups fine bulgur
- Get 2 tablespoons flour
- Take 4 tablespoon vegetable oil
- Take 1 teaspoon salt
- Make ready - For the filling:
- Get 500 g spinach, shredded
- Prepare 1/2 cup canned chickpeas
- Take 1 cup walnuts, coarsely ground
- Prepare 2 medium onions, finely chopped
- Make ready 4 tablespoons olive oil
- Get 4 tablespoons pomegranate syrup, if available
- Take 1 teaspoon salt
- Take 1/4 teaspoon white pepper
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. Pumpkin and spinach pie - kibbet lakteen bil saynieh ~ Happy Cooking - right now is being sought after by many civil around us, one of them is We.
Steps 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.
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