2 onions, sliced
600 gr pumpkin, cubed
1 garlic clove, minced
3-4 fresh thyme sprigs
400 gr authentic DODONI Greek yoghurt, full fat 8%
200 gr all purpose flour
250 ml water
300 gr DODONI Feta, crumbled
salt & freshly ground pepper
Slice the onions and chop the pumpkin. Prepare the ingredients for the souffle batter.
Heat 3 tbsp olive oil in a pot and saute the onions in medium heat, for 5-6 minutes. Add the pumpkin, salt and freshly ground pepper and saute for 12-14 minutes more. Add the garlic, saute for 2 more minutes, sprinkle with the thyme leaves and remove from heat.
In a bowl beat the eggs, the authentic DODONI Greek yoghurt and 100 ml olive oil. Add the flour and water, stirring until you have a pourable batter.
Add freshly ground pepper, 200 gr DODONI Feta and about ¾ of the sauteed vegetables and mix well. Pour the final mixture into a greased baking pan (20X30cm) and put the rest of the vegetables and DODONI Feta on top.
Cover with aluminum foil and bake in preheated oven at 180C° for about 30 minutes. Remove the foil and keep baking for another 30 minutes until golden brown. Let it rest for 15 minutes and serve.