Step-by-Step Guide to Prepare Super Quick Homemade Pumpkin and spinach pie - kibbet lakteen bil saynieh
by Anne Coleman
Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
Get 1 kg canned pumpkin puree
Prepare 2 cups fine bulgur
Get 2 tablespoons flour
Make ready 4 tablespoon vegetable oil
Get 1 teaspoon salt
Get - For the filling:
Get 500 g spinach, shredded
Make ready 1/2 cup canned chickpeas
Get 1 cup walnuts, coarsely ground
Take 2 medium onions, finely chopped
Prepare 4 tablespoons olive oil
Make ready 4 tablespoons pomegranate syrup, if available
Take 1 teaspoon salt
Take 1/4 teaspoon white pepper
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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