Ingredients
-
2
-
1
-
2
-
1/2
-
1/2
-
1/2
-
4
-
1/2
-
1
-
2
-
2
-
4
-
-
-
Directions
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 , 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, 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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Steps
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1
Done
|
Put the Grated Pumpkin in a Colander (sieve) and Toss With 2 Tsps Salt. |
|
2
Done
|
Allow to Drain For 1 Hour. |
|
3
Done
|
After 1 Hour, Squeeze Pumpkin Between Hands to Remove Extra Water. |
|
4
Done
|
Heat the Oil in a Skillet Over Medium Heat and Add Pumpkin and Onion. |
|
5
Done
|
Saute Gently For 8-10 Minutes to Evaporate More Liquid. |
|
6
Done
|
Remove from Heat, Let Cool 5 Minutes and Stir in Cheese, Parsley, Dill, Breadcrumbs, Milk, Some Pepper and the Eggs. |
|
7
Done
|
Combine This Mixture Well. |
|
8
Done
|
Preheat Oven to 375f. |
|
9
Done
|
Get a 13 X 9 Inch Pan and Brush With Some Melted Butter. |
|
10
Done
|
Start Layering the Phyllo Pastry in the Pan, Brushing Each Layer With Butter Before Adding the Next. |
|
11
Done
|
Use Up 1/2 the Phyllo+ 2 Extra Sheets. |
|
12
Done
|
Spoon the Pumpkin Filling Into the Prepared Pan and Turn Any Overhanging Phyllo Inwards, Over the Filling. |
|
13
Done
|
Layer the Remaining Phyllo Sheets Neatly on Top, Buttering Each Before Adding the Next. |
|
14
Done
|
Butter the Last Sheet Very Generously. |
|
15
Done
|
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. |
