Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste

What do you do wirh carved fruits and vegetables after they were displayed? I use them for cooking.
Apples, oranges, kiwi, pineapple go to baking and compote (a Russian drink). Beetroot, daikon, bell pepper, carrot, pumpkin and squash go to soups and stews.

Today I am sharing a Savory Corn Crumble recipe by Ive from Kopiaste blog. Kopiaste blog is mainly dedicated to Greek and Cypriot meal. For her Savory Corn Crumble Ivy used a butternut squash which is great for crafting and delicious cooking :)

Savory Corn Crumble with Butternut Squash, 

Spinach and Feta

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Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality

Preparation time: 30 minutes

Baking time: 1 hour

Serves: 1 baking dish (about 12 pieces)

Ingredients:

Filling:

• 2 lbs butternut Squash, grated
• 1 lbs spinach, squeezed
• ½ cup olive oil
• 2 eggs
• 1 lbs feta, crumbled
• ½ cup parsley, finely chopped
• ½ cup fennel fronds, finely chopped
• Salt (with caution) and freshly grated black pepper
• A pinch of cumin

Crumble:

• 1.5 lbs corn meal
• 1 cup extra virgin olive oil
• 200 ml Greek yogurt 2%
• 4 eggs
• 1 tbsp salt

Additional ingredients:

• 3 tbsp margarine divided (to grease the baking tin and to add on top)

Directions:

1. Grate the pumpkin and mix all the filling ingredients.
2. In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
3. Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
4. Add the filling on top and sprinkle the remaining crumble on top of the filling.
5. Add the remaining margarine in small pieces scattered all over the baking tin.
6. Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.