How To Make Mini Pumpkin & Feta Pies
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup crumbled feta cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1/4 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pie dough, store-bought or homemade
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, mix together the pumpkin puree, feta cheese, eggs, parsley, onion, breadcrumbs, salt, and black pepper until well combined.
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Roll out the pie dough and cut it into small circles using a cookie cutter or a glass. Press each circle into a mini muffin tin to form the pie crusts.
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Spoon the pumpkin and feta mixture into each pie crust.
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Bake in the preheated oven for 25 minutes, or until the pies are golden brown and set.
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Allow the pies to cool for a few minutes before removing them from the muffin tin. Serve warm.
Nutrition
- Calories : 206kcal
- Total Fat : 9g
- Saturated Fat : 4g
- Cholesterol : 101mg
- Sodium : 553mg
- Total Carbohydrates : 21g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 10g
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