Recipe for: Stuffed Pumpkin with Feta Cheese (Halloween Appetizer) - photo 1
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Recipe for: Stuffed Pumpkin with Feta Cheese (Halloween Appetizer)

Spicy Appetizers halloween 75 min Medium 0 views ~26.84 PLN - (0)
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Description

Aromatic pumpkin stuffed with feta cheese is an impressive appetizer perfect for Halloween and autumn gatherings. It has a sweet, creamy base of roasted pumpkin, a bold salty filling of feta cheese and sautéed spinach, and a crunchy crust sprinkled with pumpkin seeds or breadcrumbs. The dish combines Polish seasonal ingredients with a light Mediterranean twist; it pairs wonderfully as an appetizer with a charcuterie board, rye bread, or as a standalone warm snack. Aesthetically presented, it can be garnished with a sprig of parsley and an extra portion of seeds for contrast in textures.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pumpkin 1200 g
  • Feta cheese 200 g
  • Spinach 200 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Sour cream 100 g
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Thyme 2 g
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • Parsley 0.5 bunch (~15 g)
  • ✨ Optional
  • Breadcrumbs 50 g
  • Roasted pumpkin seeds 30 g
💰 Estimated dish cost: ~26.84 PLN (6.71 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat). Wash the pumpkin under running water and dry it. Place the pumpkin on a cutting board and carefully cut off the top (lid) to create a "hat" with a diameter of 8–10 cm. Use a large spoon (preferably metal) to scoop out all the seeds and fibrous part of the inside; you can keep the seeds for later roasting.

Ingredients: Pumpkin
Use a sharp, large knife to cut the pumpkin and a stable cutting board. If the pumpkin is slippery, hold it with a cloth. Keep the top - you can place it back on after baking like a 'lid'.

Preparation of the filling

2

Chop the onion into small cubes. In a medium skillet, heat 15 g of rapeseed oil over medium heat (about 2 minutes), add the onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add the finely chopped garlic and sauté for 30–45 seconds until fragrant. Add the spinach in batches and stir with a wooden spoon until wilted (2–3 minutes). Remove the skillet from the heat and set aside to cool.

Ingredients: Onion, Garlic, Rapeseed oil, Spinach
Use a pan with a diameter of 24–26 cm. Do not overheat the garlic, as it will become bitter. If you are using frozen spinach, make sure it is well drained of excess water.

Filling

3

In a large bowl, crumble the feta cheese with a fork into chunks. Add the cooled spinach with onion, cream, thyme, a pinch of salt, and freshly ground pepper. Mix thoroughly with a fork or spatula until the mixture becomes creamy but still has noticeable pieces of cheese. Taste the filling and adjust the salt only if necessary (feta is salty).

Ingredients: Feta cheese, Spinach, Sour cream, Thyme, Salt, Black pepper, Breadcrumbs
Use a large, flat bowl and a fork to crumble the feta; the mixture should not be completely smooth. If the filling is too runny, add breadcrumbs one tablespoon at a time (if using).

Stuffing

4

Fill the inside of the pumpkin with the prepared filling. Press the mixture down with a spoon to evenly fill the entire space, leaving a small margin from the edge for expansion during baking. On top, you can gently sprinkle some breadcrumbs and scatter a few pumpkin seeds for crunch (if using).

Ingredients: Pumpkin, Feta cheese, Breadcrumbs
For stuffing, use a large tablespoon or a silicone spatula. Do not fill the pumpkin above the edge - the filling may slightly overflow while heating.

Baking

5

Place the stuffed pumpkin in a baking dish or on a baking sheet. Drizzle the remaining canola oil on top, cover with a lid or loosely with aluminum foil. Put it in the oven and bake for 40–50 minutes at 200°C. After 30 minutes, remove the foil so that the skin can brown slightly and the breadcrumbs/seeds become crispy. The pumpkin is ready when the flesh can be easily pierced with a knife and the bulgur is slightly puffed at the edges.

Ingredients: Pumpkin, Rapeseed oil, Breadcrumbs
The best dish is a deep ovenproof one with a diameter of about 24 cm. Check the softness of the pumpkin after 40 minutes; the time depends on the size of the pumpkin. Be careful when removing the foil - the steam is hot.

Finishing and serving

6

Remove the pumpkin from the oven and wait 8–10 minutes for the juices to settle. Sprinkle with chopped parsley. Cut the pumpkin into quarters or serve whole in the center of the table, allowing everyone to take a portion of the filling with pieces of pumpkin. Serve with slices of dark bread or toast.

Ingredients: Parsley, Pumpkin
Use a sharp, large knife for cutting. Leaving the pumpkin for a few minutes before cutting makes portioning easier and prevents burning your guests.

Fun Fact

💡

In the tradition of many countries, pumpkin has been used not only in cooking but also as a purifying symbolic vessel. On Halloween, pumpkin takes on additional decorative significance; in its edible version, it combines seasonal sweet notes with the bold saltiness of feta cheese.

Best for

halloween przyjęcie jesienne kolacja halloweenowa

Tips

🍽️ Serving

Serve the pumpkin hot, straight from the oven. A side of sour yogurt or garlic dip in a bowl works well. For a Halloween effect, use edible flowers, extra pumpkin seeds, and a sprig of parsley as 'corpse' decoration.

🥡 Storage

Store leftovers in the refrigerator in an airtight container for up to 2 days. Reheat in the oven for 10–15 minutes at 180°C to restore the creaminess of the filling and the crispness of the top. Freezing stuffed pumpkin is not recommended – the texture of the cheese and pumpkin will deteriorate after thawing.

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Recipe Categories

Appetizers
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