Pumpkin and spinach pie - kibbet lakteen bil saynieh
Pumpkin and spinach pie - kibbet lakteen bil saynieh

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make 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 tasty. This is gonna smell and look delicious.

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 daily. It’s easy, it is quick, it tastes delicious. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Take 1 kg canned pumpkin puree
  2. Take 2 cups fine bulgur
  3. Take 2 tablespoons flour
  4. Make ready 4 tablespoon vegetable oil
  5. Make ready 1 teaspoon salt
  6. Prepare - For the filling:
  7. Get 500 g spinach, shredded
  8. Get 1/2 cup canned chickpeas
  9. Take 1 cup walnuts, coarsely ground
  10. Prepare 2 medium onions, finely chopped
  11. Take 4 tablespoons olive oil
  12. Prepare 4 tablespoons pomegranate syrup, if available
  13. Prepare 1 teaspoon salt
  14. Make ready 1/4 teaspoon white pepper
Steps to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
  1. Strain very well the pumpkin puree. It is very important to drain all the water from it.
  2. 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.
  3. To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
  4. 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.
  5. Preheat the oven to medium heat.
  6. Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
  7. 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.
  8. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
  9. Put the pan in the preheated oven for around 30 min.
  10. Remove and cut into pieces. Serve hot or cold.

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