Beautiful crispy phyllo sheets surrounds our traditional sweet pumpkin filling and make an excellent dessert for the whole family.
Serves: 20-24 pieces Preparation time: 30′ Cooks in: 60′ Ready in: 1:30′
10 phyllo sheets
1½ kgr yellow pumpkin flesh, grated
200 g sugar
200 g walnuts, chopped
100 g Carolina rice
2 tbsp sesame seeds, toasted
1 tbsp cinnamon powder
½ tsp clove powder
⅔ cup extra-virgin olive oil
icing sugar or cinnamon or honey, for serving
Strain pumpkin flesh in a colander. Then squeeze well excess juices.
In a large bowl toss pumpkin flesh with rice, sugar, walnuts, sesame seeds and spices.
Preheat oven at 180C/fan. Brush a rectangular dish with oil and line 5 phyllo sheets (oiled one by one). Lay 1/3 of the filling. Cover with one oiled sheet. Line another oiled phyllo and lay with 1/3 of the filling. Cover with another oiled sheet and spread the last third of the filling. Cover with the last oiled phyllo sheet. Bring all phyllo edges in. Sprinkle surface with a little water and brush with the remaining oil.
Bake for 1 hour or until surface is nicely colored and filling is dry. Let cool and sprinkle with cinnamon or icing sugar.
Photo Konstantinos Kafiris – Food styling Elena Jeffrey
Και η ελληνική συνταγή: Γλυκιά κολοκυθόπιτα