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Whole Roasted Pumpkin Stuffed with Spanakopita
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Whole Roasted Pumpkin Stuffed with Spanakopita

A whole pumpkin stuffed with spanakopita! This is one of those dishes that brings a little Greek drama to the holiday table. The pumpkin turns tender and sweet as it roasts, while the spinach, feta, leeks and fresh herbs give you all the wonderful flavors of spanakopita. A little bulgur or rice helps bind the filling and absorb moisture. Serve it in wedges so everyone gets some of the golden pumpkin and savory filling. It makes a beautiful vegetarian Thanksgiving centerpiece, but it is just as welcome alongside the turkey.
Course main course, Side Dish
Cuisine Greek, Mediterranean
Keyword Greek holiday recipes, Greek spinach feta filling, Greek stuffed pumpkin, roasted pumpkin, spanakopita stuffed pumpkin, spinach feta pumpkin, vegetarian Thanksgiving, vegetarian Thanksgiving centerpiece, whole roasted stuffed pumpkin
PREP TIME 35 minutes
COOK TIME 2 hours
Rest Time 20 minutes
SERVES 6

Ingredients

Filling

  • 2 lb 900 g fresh spinach, washed
  • 1 medium leek white and tender green parts, finely chopped
  • 5 scallions finely chopped
  • 1 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 3 tbsp extra-virgin olive oil
  • ¾ cup chopped fresh dill
  • ½ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh mint
  • 10 oz 280 g feta, crumbled
  • 2 large eggs beaten
  • ¼ cup about 45 g fine bulgur OR ¼ cup (about 45 g) uncooked short-grain rice (choose one)
  • ¼ cup fine dry breadcrumbs only if needed for excess moisture
  • Freshly ground black pepper; salt as needed

Optional finish

  • 2 tbsp toasted sesame seeds
  • Extra feta and fresh dill

Instructions

  1. Prepare pumpkin. Heat oven to 375°F (190°C). Cut a 4–5-inch lid around stem. Scoop out seeds and fibers. Brush interior with 1 tbsp olive oil; season with salt, pepper and nutmeg. Place in a baking dish and replace lid loosely.
  2. Partially roast. Bake 35–45 minutes, until flesh begins to soften but still holds its shape. Pour out accumulated liquid. Keep oven on.
  3. Prepare grain. For bulgur: rinse and soak in hot water for 10 minutes, then drain very thoroughly. For rice: rinse, then simmer in water 7–8 minutes until partly cooked but still firm; drain and cool. Do not add either grain dry to the filling.
  4. Dry spinach. Wilt spinach in a large pot with a splash of water, 3–4 minutes. Cool, squeeze very thoroughly and chop.
  5. Cook aromatics. Heat 3 tbsp olive oil in skillet. Cook onion and leek 7–8 minutes; add scallions and garlic and cook 2 minutes. Add spinach and cook 3 minutes to drive off moisture. Cool 10 minutes.
  6. Mix filling. Combine spinach mixture with herbs, feta and prepared bulgur or rice. Season with pepper. Taste for salt before adding eggs; then stir in beaten eggs. Add breadcrumbs only if mixture seems wet.
  7. Fill and roast. Spoon filling into pumpkin without compacting; leave ½ inch at top. Brush exterior with remaining olive oil, replace lid and roast 50–70 minutes more, until pumpkin flesh is tender and filling center reaches 165°F (74°C). Tent with foil if browning.
  8. Serve. Rest 15–20 minutes. Remove lid, garnish if desired and cut into wedges so each portion includes pumpkin and filling.

Notes

 

  • Use a firm-fleshed edible pumpkin, not a decorative carving pumpkin. Size and wall thickness affect roasting time.
  • Squeeze the wilted spinach very thoroughly; cooking it briefly with the aromatics removes additional moisture.
  • Choose either bulgur or rice. Hydrate or partially cook it first, exactly as directed; do not add it dry.
  • Breadcrumbs are optional, not a required ingredient. Add them only if the filling is visibly wet.
  • Check that the center of the filling reaches 165°F (74°C), then let the pumpkin rest before cutting into wedges.