Greek Squash Pita (Savoury)

"This ia another pita (pie) recipe using pumpkin (or any squash - zucchini is great!) as a filling. For all familiar with spanakopita, please try this variation for something satisfyingly different."
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
15
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ingredients

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directions

  • Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt.
  • Allow to drain for 1 hour.
  • After 1 hour, squeeze pumpkin between hands to remove extra water.
  • Heat the oil in a skillet over medium heat and add pumpkin and onion.
  • Saute gently for 8-10 minutes to evaporate more liquid.
  • Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs.
  • Combine this mixture well.
  • Preheat oven to 375°F.
  • Get a 13 X 9 inch pan and brush with some melted butter.
  • Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next.
  • Use up 1/2 the phyllo+ 2 extra sheets.
  • Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling.
  • Layer the remaining phyllo sheets neatly on top, buttering each before adding the next.
  • Butter the last sheet VERY generously.
  • Cut away any overhang and, with the tip of a small, sharp knife, cut gently through the top layers of pastry, lengthwise, into 3 strips.
  • Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers.
  • Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked.
  • Bake pie for approximately 1 hour, until a lovely golden-brown colour.
  • Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve.
  • Serve hot or cold.

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Reviews

  1. Terrybiz
    I followed Sernarama's suggestion for individual turnovers because I needed an appetizer recipe using squash to bring to a party-Many people won't touch squash if you dared them, but because these were individual turnovers-they popped them in thier mouths and were pleasantly suprised! "I can't believe this is squash-I usually hate squash" was the most common comment. They were the suprise hit of the night
     
  2. Sernarama
    I went on a Greek rampage this week. I made this in individual turnovers to wow my family with something different. The grating was quite labor intensive, I think next time, if I have the time I will try baking it, then scraping. At any rate, it was a huge hit. I served it with Mama's Moussaka one night. I froze half a batch and served them another night with spankorizo for a great meatless dinner!! Fantastic recipe!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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