Pumpkin and Fetta Pies

These pies are delicious, light and full of nutrients!!  They would fit as a dinner or lunch into either the Wehll about 1300 or about 1500 Meal Plans.  Enjoy with a big helping of fresh salad and a side of natural yoghurt (with grated cucumber and lemon juice if you are really feeling energetic)!

Pumpkin and Feta Pie

Serves 4

Ingredients

Amt	Ingredient	Kcal	Carb (g)	Protein (g)	Fat (g)
750 g	Jap Pumpkin, diced in approx. 2 cm cubes	350	54	16.6	4.5
2 tsp	Cumin seeds, whole	45	4.4	1.8	2.2
20 secs	Extra Virgin Olive Oil Spray	53	0	0	6
200 g	Light Fetta Cheese	466	0.2	51.4	29
1 cup	Fresh parsley, chopped	24	0.6	2.4	0.2
4 slices	Mountain Bread (I used wholewheat)	287	53.7	11.2	1.6
	Totals	1225	112.9	83.4	43.5
	Total Per Serve	306	28.22	20.85	10.875

Method

1. Preheat oven to 200 degrees C (or 180 degrees C for a fan-forced oven).
2. Spray a non-stick baking tin (if you’ve got one, otherwise a normal one) with olive oil spray for about 10 seconds, trying to cover the entire tray as evenly as possible.
3. Spread the pumpkin evenly over the tray.
4. Sprinkle the cumin seeds evenly over the top of the pumpkin.
5. Spray the top again lightly with olive oil spray.
6. Bake in oven for about 20-30 minutes, or until edges and bottoms are beginning to brown and the pumpkin is beginning to soften.
7. Meanwhile, crumble the fetta cheese into a large bowl.  Mix in the chopped parsley.
8. When pumpkin is cooked through, add it to the bowl  (including the cumin seeds) with the feta and parsley and mix until distributed evenly (keep it chunky!).
9. Lay out the mountain bread on the bench.
10. Distribute the mixture evenly between each of the mountain bread squares; piling the mixture right in the centre.
11. Fold the edges of the mountain bread over to form a square or rectangle.
12. Lightly spray another flat baking dish with olive oil.  Place the mountain bread parcels, folded side down, onto the tray.  Lightly spray the tops with olive oil.
13. Bake in the oven for approximately 15 minutes, or until browning on the top and crunchy!!
14. Serve with a big helping of garden salad and some olive oil and lemon juice or oil free dressing.