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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. One of my favorites food recipes. For mine, 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 well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular 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 cook that.

The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:
  1. Get canned pumpkin puree
  2. Get fine bulgur
  3. Make ready flour
  4. Make ready vegetable oil
  5. Get salt
  6. Make ready - For the filling:
  7. Make ready spinach, shredded
  8. Prepare canned chickpeas
  9. Make ready walnuts, coarsely ground
  10. Take medium onions, finely chopped
  11. Prepare olive oil
  12. Prepare pomegranate syrup, if available
  13. Take salt
  14. Get 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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