Millet, Pumpkin and Feta Bake Recipe
This warming bake with millet, pumpkin and feta is an autumn hit that works perfectly for a relaxed after-work dinner. Sweet pumpkin combines here with salty cheese and delicate millet, creating something between homely comfort food and a lighter vegetable-based dish. In many Polish homes such bakes appear in autumn, when pumpkin is cheap and everyone craves something from the oven.
This bake combines delicate, slightly nutty millet with the sweetness of baked pumpkin and the pronounced saltiness of feta, creating a very autumnal, warming combination. Thanks to the spinach and herbs, the dish has a fresh, herbal note that balances the creamy texture of the egg-and-cream mixture. It’s a great example of how to turn typically “healthy” ingredients into something truly comforting in taste.
Chef's tips
Be sure to rinse the millet thoroughly with boiling water, otherwise it may stay slightly bitter and spoil the flavour of the whole bake. Don’t mash the pumpkin too much in the pan – it should be soft but in pieces, so that after baking you get pleasant, sweet “bites”. Before pouring the egg-and-cream mixture over the millet, wait a moment so the ingredients are not boiling hot – the eggs won’t set too quickly and the mixture will stay smooth.
How to serve
Serve the bake on its own or with a simple rocket and olive oil salad – especially for a relaxed autumn dinner after work. It pairs well with a mug of hot ginger tea or a glass of light white wine if you’re making a late supper for friends. It also works great as a lunchbox meal – the next day, after reheating in the microwave, it still holds its shape.
Ingredients
- millet groats - 180 g
- pumpkin - 500 g
- feta cheese - 150 g
- onion - 1 piece
- garlic - 2 cloves
- oil - 2 tablespoons
- vegetable stock - 350 ml
- cream - 100 ml
- egg - 2 piece
- spinach - 80 g
- salt
- pepper
- thyme - 1 teaspoon
Preparation
- Put the millet into a fine sieve and rinse thoroughly with boiling water and then with cold water to remove any bitterness.
- Place the millet in a pot, pour in the stock, add a pinch of salt, cover and cook over low heat for about 12–15 minutes, until the millet absorbs the liquid and is soft but not mushy. Set aside, covered, for 5 minutes.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil.
- Cut the pumpkin, remove the seeds and dice into about 1.5 cm cubes (Hokkaido skin doesn’t need peeling, other pumpkin varieties should be peeled).
- Peel the onion and cut into small cubes. Peel the garlic and chop very finely.
- Heat 1 tablespoon of oil in a large frying pan. Add the onion and fry for 3–4 minutes over medium heat, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and pumpkin, pour in 2–3 tablespoons of water, cover and simmer for 8–10 minutes, until the pumpkin is slightly tender but the cubes still hold their shape.
- Rinse the spinach, dry it and roughly chop. If using frozen spinach, thaw it and squeeze out the excess water.
- In a large bowl, mix the cooked millet, sautéed pumpkin with onion and the spinach. Season with salt, pepper and thyme, taste and adjust the seasoning if needed.
- In a separate bowl, beat the eggs with the cream until smooth. Pour the mixture into the bowl with the millet and vegetables and mix thoroughly.
- Transfer the mixture to the baking dish and smooth the top with a spoon. Crumble the feta into small pieces with your fingers and scatter evenly over the top.
- Place the bake in the preheated oven and bake for about 25–30 minutes, until the top is lightly browned and the mixture is set (when you shake the dish, the centre should not wobble).
- After removing from the oven, leave the bake to stand for 5–10 minutes so it firms up slightly and is easier to slice.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot in the centre; the bake keeps its shape well the next day.
