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.
Steps
Put the grated pumpkin in a colander 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 375f.
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.
Be careful not to cut all the way down through the p.
Ingredients
pumpkin, red onion, spring onions, olive oil, dry breadcrumbs, feta cheese, eggs, milk, phyllo pastry, parsley, fresh dill, butter