Roast Pumpkin Feta Triangles With Macadamia Pesto Recipes

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ROAST PUMPKIN, SPINACH AND FETA SALAD



Roast Pumpkin, Spinach and Feta Salad image

Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.

Provided by Nagi

Time 35m

Number Of Ingredients 10

600 g / 1.2 lb pumpkin ((after peeling), cut into 3cm / 1.25" cubes (Note 1))
1 1/2 tbsp olive oil
Salt and pepper
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
1/4 cup / 35g pine nuts ((Note 2))
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta (, crumbled (or more!!))

Steps:

  • Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  • Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  • Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
  • Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
  • Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  • Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  • Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Nutrition Facts : ServingSize 226 g, Calories 264 kcal

PUMPKIN & FETA TRIANGLES



Pumpkin & Feta Triangles image

At the end of summer I'm usually drowning in pumpkins so posting this here for use once the pumpkins are ready..

Provided by Mandy

Categories     Lunch/Snacks

Time 30m

Yield 18 triangles

Number Of Ingredients 8

2 cups cold cooked pumpkin, mashed
1/2 cup grated tasty cheese
60 g feta cheese, crumbles
1/4 cup toasted pine nuts
2 tablespoons fresh parsley, chopped
6 sheets phyllo pastry
cooking spray
sweet chili sauce (to serve)

Steps:

  • Combine pumpkin with cheeses, pine nuts & parsley.
  • Layer 2 sheets filo on a work surface and spray with cooking oil.
  • Cut pastry into 6 even strips. Place a heaped teaspoon of pumpkin mixture onto the end of each strip.
  • Fold pastry over filling to form a triangle, continue folding, keeping the triangle shape, to the end of each strip.
  • Place on a lightly greased baking tray and spray with oil.
  • Continue with remaining pastry & filling.
  • Bake at 180.C for 10-15 mins or until pastry is golden & crisp.

Nutrition Facts : Calories 60.7, Fat 3.6, SaturatedFat 1.5, Cholesterol 6.8, Sodium 91.1, Carbohydrate 5.1, Fiber 0.5, Sugar 0.5, Protein 2.3

ROAST PUMPKIN & FETA TRIANGLES WITH MACADAMIA PESTO



Roast Pumpkin & Feta Triangles With Macadamia Pesto image

Make and share this Roast Pumpkin & Feta Triangles With Macadamia Pesto recipe from Food.com.

Provided by whisks

Categories     < 60 Mins

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 12

400 g pumpkin, peeled and cut into 2cm dice
1/2 tablespoon fresh rosemary leaf, chopped
olive oil, for brushing
60 g feta cheese, crumbled
1/2 teaspoon cinnamon
fresh ground black pepper
16 sheets phyllo pastry
40 g raw macadamia nuts
1 cup basil leaves, stalks removed & washed
1 1/2 tablespoons parmesan cheese
1 1/2 tablespoons olive oil
2 teaspoons lemon juice

Steps:

  • Preheat oven to 190°C.
  • Toss the pumpkin and rosemary in a small amount of the olive oil to coat the surfaces and roast till tender. Remove from the oven and allow too cool. When cool, add to the pumpkin mix the feta, cinnamon and pepper.
  • Lay 2 sheets of filo pastry on a clean dry surface, lightly brush with olive oil and cut the pastry into 2 strips from top to bottom.
  • Place approximately 2 tablespoons of the mixture in one corner of the pastry, fold the corner over and continue to fold forming a triangle with each fold until the end of the pastry is reached.
  • Lightly brush with some more oil and bake on a greased baking tray until golden brown.
  • In the meantime, make the pesto. Place the macadamia nuts, basil, cheese, oil and lemon juice into a food processor and process until combined (the mixture can be smooth or slightly nutty depending upon your preference).
  • Remove triangles from the oven and serve with Macadamia pesto.

Nutrition Facts : Calories 425, Fat 21.2, SaturatedFat 5.7, Cholesterol 15, Sodium 565.8, Carbohydrate 50, Fiber 3.8, Sugar 2.7, Protein 10.6

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