Greek Squash Pita (Savoury)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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