Crispy Pie “Wild Nettle” with Pumpkin

For the Crispy Pie “Wild Nettle” with pumpkin, first preheat the oven to 190 °C (convection oven: 170 °C).

For the filling, mix the zucchini, Hokkaido and onion pieces as well as the nettle leaves cut in half lengthwise, the herbs and the uncooked rice. Mix well with salt and pepper in a bowl with the eggs.

Melt the butter over low heat. Brush the first filo pastry sheet with melted butter and carefully place it in the springform pan with the buttered side down so that the corners overhang, treat two more filo pastry sheets in the same way and place them (also buttered side down) so that they form a star shape.

Now pour the filling into the lined pan, spread it evenly and smooth it out.

Butter another sheet of filo pastry and drape it on top of the pie, buttered side up, crumpled decoratively. Tuck ends together at the top so that the pie is completely covered with filo dough.

Bake the Crispy Pie “Wild Nettle” with Pumpkin for 45 minutes at the temperature indicated above, covering with baking paper after about 20 minutes to prevent the top from burning.

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