Crustless Pumpkin Pie with Feta

5 from 1 vote

A very crunchy, sweet and savory Pumpkin Pie with feta cheese and plenty of olive oil!

Prep Time30

Cook Time50

Course: Appetizer, Side Dish, Snack

Cuisine: Greek, Mediterranean

Keyword: pie

Servings: pieces

Calories: 239kcal

420 grams (3 cups) grated, unsqueezed pumpkin or squash
350 grams (2⅓ 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

Preheat oven to 180°C / 360°F.
Squeeze the pumpkin well by taking handfuls in your fists and then add it to a bowl.
Add the milk and olive oil and stir to combine. Season with ground pepper.
Stir in the flour gradually until a thick batter forms.
Add the feta cheese (saving 80 grams, about ¼ of it to sprinkle on top) and stir to combine.
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.
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.
Bake for 45-50 minutes until the top is honey-golden and crispy.
Cut into square pieces (about 20) and serve!