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SAVORY PUMPKIN PHYLLO TART Ingredients
4 cups sweet cooking pumpkin (or butternut squash), peeled, seeded, and cut into 1/2-inch pieces (about 1 pound)
4 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup onions, finely chopped
1/2 cup scallions, finely chopped
3 tablespoons uncooked bulgur
3/4 cup feta cheese, crumbled
1/2 cup Kefalotyri (or Parmesan) cheese, grated
1/2 cup fresh flat-leaf parsley, finely chopped
2 tablespoons butter
20 sheets Athens® Fillo Dough (9”x14”), thawed
1/4 teaspoon ground cinnamon In a large bowl, combine the pumpkin, 1 tablespoon oil, oregano, salt and pepper. Toss to coat. Lightly brush a large baking sheet with 1
teaspoon oil and evenly spread the pumpkin over it. Bake in preheated 350ºF oven for about 30 to 40 minutes or
until tender, stirring several times. Place pumpkin in a large bowl and let cool to room temperature.
In a medium skillet, heat 1 tablespoon oil over medium heat. Add onions and scallions and cook for 3 to 5 minutes. Add bulgur, feta, Kefalotyri, and
parsley to pumpkin mixture, stirring to combine.
In a small saucepan, melt the butter with the remaining 2 tablespoons oil over medium heat. Lightly brush a 10-inch deep-dish pie plate with the
butter-oil mixture. Overlap 10 phyllo sheets in the pan, brushing each sheet with the butter-oil mixture. Cover the bottom and sides of the pan,
and let the excess phyllo hang over the edge. Pour the pumpkin filling over the phyllo and spread it out evenly. Fold the
overhanging phyllo over the top of the mixture. Brush with the butter-oil mixture. Top with the remaining 10 phyllo sheets, brushing each with butter-oil mixture.
Fold up the overhanging phyllo, tucking in the edges to seal. Brush top phyllo layer with butter-oil mixture. Sprinkle the top with ground cinnamon.
Bake in preheated 350ºF oven for about 40 to 45 minutes or until golden brown. Cool for 1 hour before serving.
Yield: 8 servings
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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