For this week's lunch group, I made savory pumpkin pie. Okay, so the blogger who posted the recipe is Canadian. Therefore the recipe is actually Savoury Pumpkin Pie, or Kolokithopita. (Aside: I notice he also has a recipe for zucchini pie, and it's also called Kolokithopita, so I assume Kolokithopita = squash pie in Greek).
I won't rip off his recipe, but it's basically:
layer phyllo dough in a pie pan
combine pumpkin, egg, feta, sage, and pepper; pour into the pan, and bake.
I made the recipe as written, but then I realized two things: a) the pie plate wasn't very full; b) I had about 1.5 cups of pumpkin left (stupid can sizes). So, I sort of halved the recipe and made a second batch of the pumpkin/egg/feta/sage combo, and poured it on top of the original layer. (You couldn't tell, fortunately.)
The recipe was easy, that's for sure. It tasted good, but upon discussing it with one of the Lunchers, we agreed it seemed to be missing a flavor note. I think it needed something bright/acid in it, probably some lemon juice. It was easy to make, and I might do it again, but I'll definitely tweak it a bit. You're shocked, I know!