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    You are in: Home / Greek / Greek Squash Pita (Savoury) Recipe
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    Greek Squash Pita (Savoury)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    evelyn/athens's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt.
    2. 2
      Allow to drain for 1 hour.
    3. 3
      After 1 hour, squeeze pumpkin between hands to remove extra water.
    4. 4
      Heat the oil in a skillet over medium heat and add pumpkin and onion.
    5. 5
      Saute gently for 8-10 minutes to evaporate more liquid.
    6. 6
      Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs.
    7. 7
      Combine this mixture well.
    8. 8
      Preheat oven to 375°F.
    9. 9
      Get a 13 X 9 inch pan and brush with some melted butter.
    10. 10
      Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next.
    11. 11
      Use up 1/2 the phyllo+ 2 extra sheets.
    12. 12
      Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling.
    13. 13
      Layer the remaining phyllo sheets neatly on top, buttering each before adding the next.
    14. 14
      Butter the last sheet VERY generously.
    15. 15
      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.
    16. 16
      Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers.
    17. 17
      Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked.
    18. 18
      Bake pie for approximately 1 hour, until a lovely golden-brown colour.
    19. 19
      Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve.
    20. 20
      Serve hot or cold.

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    Ratings & Reviews:

    • on September 17, 2005

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2004

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Greek Squash Pita (Savoury)

    Serving Size: 1 (155 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 307.0
     
    Calories from Fat 182
    59%
    Total Fat 20.2 g
    31%
    Saturated Fat 8.2 g
    41%
    Cholesterol 87.2 mg
    29%
    Sodium 409.5 mg
    17%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.1 g
    8%
    Protein 7.5 g
    15%

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