This savory pie combines the sweetness of the orange pumpkin with the saltiness of the cheese and the beautiful aroma of the spearmint. It is really an extraordinary, culinary masterpiece!

Serves: 8 Preparation: 20′ Cooks in: 1h & 10′ Ready in: 1h & 30′

1 package filo pastry
1 kgr orange pumpkin, in pieces, peel on
1½ extra-virgin olive oil
400 feta cheese, crumbled
1 small bunch spearmint, finely chopped
1 large onion, finely chopped
2 eggs
2 tbsp sesame seeds
ground cinnamon
salt, freshly ground black pepper


Step 1
Preheat oven to 180C/fan. Lay pumpkin pieces on a tray lined with baking parchment. Drizzle with olive oil, sprinkle with a pinch of cinnamon and season with salt. Bake for 25 minutes until completely tender. Mash the flesh in a bowl using a fork.

Step 2
In a frying pan heat a little the oil and sauté onion until translucent. Add pumpkin mash, season with salt and pepper and stir in feta cheese, eggs lightly beaten and spearmint.

Step 3
Brush a medium baking dish with oil. Unroll the filo pastry carefully. Take the first sheet and brush it really well with olive oil, covering the rest with some damp sheets of kitchen paper to prevent drying out. Spread some filling on one long edge of the filo and roll into a cylinder. Repeat until you have used all sheets and filling.

Step 4
Place the cylinders one next to the other forming a circle, starting from the sides of the pan and going inwards. Brush again with oil, sprinkle with sesame seeds and drizzle with a little water. Bake for 45 minutes until nicely colored. serve hot, warm or at room temperature.

Photo Vangelis Paterakis – Food styling Antonia Kati

Και η ελληνική συνταγή: Πίτα στριφτή με κόκκινη κολοκύθα, φέτα και δυόσμο

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