Greek Squash Pita (savoury)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 2 lbs pumpkin or 2 lbs squash or 2 lbs zucchini, grated
• 1 medium red onion, minced
• 2 spring onions, minced
• 1/2 cup olive oil
• 1/2 cup dry breadcrumbs
• 1/2 lb feta cheese, crumbled
• 4 eggs
• 1/2 cup milk
• 1 lb phyllo pastry (or filo)
• 2 tablespoons parsley, minced
• 2 tablespoons fresh dill, minced
• 4 ounces butter, melted (approximately)

Recipe

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