Pumpkin and spinach pie - kibbet lakteen bil saynieh. Festive Pumpkin Pie That's Bound To Receive Great Reviews. Great recipe for Pumpkin and spinach pie - kibbet lakteen bil saynieh. A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked.

Pumpkin and spinach pie - kibbet lakteen bil saynieh Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. Annie's Amazing Apple Pie, delicious and easy to make.

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Festive Pumpkin Pie That's Bound To Receive Great Reviews. Great recipe for Pumpkin and spinach pie - kibbet lakteen bil saynieh. A mixture of pumpkin puree and bulgur is spread in two layers in an oven tray and stuffed with chickpeas, spinach and onions, then baked.

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:

{Prepare 1 kg of canned pumpkin puree.
{Take 2 cups of fine bulgur.
{Take 2 tablespoons of flour.
{Take 4 tablespoon of vegetable oil.
{Get 1 teaspoon of salt.
{Prepare of - For the filling:.
{Take 500 g of spinach, shredded.
{Make ready 1/2 cup of canned chickpeas.
{Take 1 cup of walnuts, coarsely ground.
{Prepare 2 of medium onions, finely chopped.
{Make ready 4 tablespoons of olive oil.
{Get 4 tablespoons of pomegranate syrup, if available.
{Prepare 1 teaspoon of salt.
{Take 1/4 teaspoon of white pepper.

Pumpkin and spinach pie - kibbet lakteen bil saynieh, fit for newbie. Press the edges firmly together with a chopstick. Brush the tops with the beaten egg for glazing. This pumpkin pie recipe from my Mom is a traditional dish for Thanksgiving at my house, so it's gotta be right!

Steps to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:

Strain very well the pumpkin puree. It is very important to drain all the water from it..
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..
To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min..
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..
Preheat the oven to medium heat..
Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil..
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..
Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares..
Put the pan in the preheated oven for around 30 min..
Remove and cut into pieces. Serve hot or cold..

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