Savoury pumpkin and cheese pie

This is a pie which can be found in various versions all around Greece and with so many different names. All the versions have two things in common : the pumpkin and the fact that there is no phyllo sheets or other kind of pastry involved. It is a very easy recipe to follow and so delicious to be eaten warm or cold

Recipe of Argyro Barbarigou,

a prominent Head Cook in Greece

Check out her great site Argiro for more recipes

Ingredients (for 10 portions):
1½ Kg of pumpkin
250gr. of fresh full-fat milk
150gr. butter or margarine, at room temperature
4 eggs, beaten
1/2 tea-cup of fresh dill, finely chopped
300gr. feta cheese, crumbled
salt
pepper
self raising flour (as needed)

Method:
Peel the pumpkin, discard the seeds and the threads. Grate the flesh on the rough side of a hand grater and  put it in a colander to drain some of its liquid.

Put the pumpkin in a large bowl along with the milk, half the butter, the eggs, half the feta cheese and the dill. Stir the ingredients very well to blend with a wooden spoon. Season with salt and pepper and start adding the flour gradually - spoonful by spoonful - until you get a thick batter (like the cake type).

Preheat the oven at 180°C.

Grease with some butter a round oven pan of about 30cm diam. Empty the pumpkin batter in and spread evenly with the back of the wooden spoon. Scatter on the top the rest of the feta cheese and the remaining butter in small bits here and there.

Put in the oven at the bottom shelf and bake for about 1 hour until the pie rises a bit and gets nicely coloured.

Take out of the oven and let it stand for about 20 minutes before you serve.