Pumpkin and feta pastitsio

Tasteful Pumpkin and feta pastitsio Recipe

This delicious pumpkin and feta vegetarian pasta bake is a filling meal for the whole family.
Pumpkin and feta pastitsio
Prep Time : 0:30 | Cook Time : 1:00 | Total Time : 1:30 | Serving : 6 person.


  • 275g penne rigate

  • 1/2 (about 1kg) butternut pumpkin, peeled, seeded, chopped

  • 2 garlic cloves, peeled

  • 500g (2 cups) Tamar Valley Greek Style Yoghurt

  • 150g feta, crumbled

  • 3 eggs

  • Large pinch of nutmeg

  • 2 tablespoons pistachio kernels, finely chopped


  • Step 1

    Cook pasta in a saucepan of boiling water until al dente. Drain.

  • Step 2

    Meanwhile, cook pumpkin and garlic in a large saucepan of boiling water for 15 minutes or until very tender. Drain and return to the pan. Use a masher to mash until smooth.

  • Step 3

    Combine the yoghurt, feta, eggs and nutmeg in a large bowl. Season and stir in the mashed pumpkin mixture.

  • Step 4

    Preheat oven to 180°C/160°C fan forced. Grease a 22cm round (base measurement) springform pan. Spread one-quarter of the pumpkin mixture over the base of the prepared pan. Top with one-third of the pasta, arranging the pasta so it is lying flat and facing one direction. Continue layering with the remaining pumpkin mixture and pasta, finishing with a layer of pumpkin mixture. Bake for 45 minutes or until set. Set aside for 10 minutes to rest. Sprinkle with pistachio.

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