Serves 1
45 mins
Easy
A high iron, vegetarian snack that serves fibre and plant based iron wrapped in flakey pastry.
Western
Summer, Autumn, Winter, Spring
Snack, Lunch, Dinner, Side
1.
Start by peeling the pumpkin, cutting in large chunks and steam until soft.
2.
Dice the onion and start frying on a pan with extra virgin olive oil.
3.
Cut the leaf of silverbeet off from the stem, then dice and add to the onions, frying on low until reduced - this will take about 10 minutes.
4.
In a seperate, clean frying pan, toast the pine nuts - you don't need any oil on the pan. Watch them, they burn easily!
5.
Add the steamed pumpkin, silverbeet, pine nuts and feta to a large mixing bowl and mix, mashing the pumpkin completely.
6.
Line a baking tray with baking paper and lay your pastry to defrost, take off the plastic sheet from the pastry.
7.
Add the pumpkin filling down one side of the pastry, then fold the pastry over. Use a fork to press the sides down. Repeat this step for all three sheets of pastry.
8.
Whisk 1 egg, and brush some egg over the rolled pastry, then add a few sesame seeds on top.
9.
Bake for 30 minutes, on 180C. Enjoy as a meal with a side salad, or cut into smaller bite sized pieces for a fibre and iron rich snack.
The fibre comes from the pumpkin, and the iron comes from the steamed greens - the silverbeet. It's dark leaves contain plant based source of haem iron that when heated, is easily absorbed by the body (as compared to eating raw leafy greens).
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