Step-by-Step Guide to Make Any-night-of-the-week Pumpkin and spinach pie - kibbet lakteen bil saynieh

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something which I have loved my entire life.

To begin with this recipe, we must first 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:

1. Prepare canned pumpkin puree
2. Get fine bulgur
3. Get flour
4. Get vegetable oil
5. Take salt
6. Prepare - For the filling:
7. Take spinach, shredded
8. Make ready canned chickpeas
9. Prepare walnuts, coarsely ground
10. Prepare medium onions, finely chopped
11. Prepare olive oil
12. Prepare pomegranate syrup, if available
13. Make ready salt
14. Prepare white pepper

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

1. Strain very well the pumpkin puree. It is very important to drain all the water from it.
2. 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.
3. To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
4. 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.
5. Preheat the oven to medium heat.
6. Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
7. 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.
8. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
9. Put the pan in the preheated oven for around 30 min.
10. Remove and cut into pieces. Serve hot or cold.

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