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One of the many fall dishes I make to use up our large supply of pumpkins.
Serves 6-8 people (12-13'' pie or pizza pan)
• Olive oil
• 3-4 leeks, white plus a little of the green part, sliced to 1/4 inch pieces (about 5 cups), washed and well drained
• 1 pound seeded and peeled pumpkin (from a piece about 1 1/2 pounds) preferably Calabanza, cut to 1/2 -inch cubes
• 2 cups crumbled feta cheese
• 3 tablespoons kopanisti* or sharp blue cheese
• 1/2 cup coarsely chopped walnuts
• 1 cup thick yogurt, preferably Greek
• Freshly ground pepper
• 2 large eggs
• 3 tablespoons milk
• 1 sheet (1/2 a 17 1/4-ounce package) frozen puff pastry, thawed according to the package instructions
In a large skillet warm 3-4 tablespoons olive oil and sauté the leeks over medium heat, stirring every now and then, until soft, about 15 minutes.
Preheat the oven to 400.
Line a baking sheet with parchment paper. In a bowl add diced pumpkin and 3 tablespoons olive oil and toss well to coat. Spread pumpkin on lined pan, on a single layer, and bake for about 20 minutes, until tender.
Lower oven temperature to 375.
In a large bowl mix the leeks with the pumpkin, add cheeses, walnuts, and yogurt, reserving 3 tablespoons. Toss to mix, add pepper and taste. You may not need additional salt as the cheeses are quite salty. Separate the eggs and keep one yolk. Stir the eggs into the pumpkin mixture.