Greek Squash Pita Savoury Recipe

Craving a comforting and flavorful twist on classic spanakopita? This Greek Squash Pita Savory uses sweet pumpkin (or zucchini!) for a surprisingly delicious filling. Layers of flaky phyllo pastry envelop a creamy, herb-infused squash mixture, creating a golden-brown masterpiece perfect for a satisfying lunch or dinner. This recipe is easy to follow and delivers exceptional results – get ready to impress your family and friends!

Prep Time 60 mins

Cook Time 90 mins

Calories 307 kcal

Protein 15g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Greek Squash Pita Savoury

1 medium pumpkin (about 2 lbs), peeled, seeded, and grated (or 2 medium zucchini, grated)
Red Onion
Spring Onions
Olive Oil
Dry Breadcrumbs
Feta Cheese
2 large eggs, lightly beaten
1/4 cup milk
One 14.1-ounce package of phyllo pastry, thawed
1/2 cup chopped fresh parsley
Fresh Dill
1/2 cup melted unsalted butter

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How to Make Greek Squash Pita Savoury

Preheat oven to 375°F (190°C).
Grate the pumpkin (or zucchini) and place in a colander. Toss with 2 teaspoons of salt and let drain for 1 hour.
After 1 hour, thoroughly squeeze out excess liquid from the grated squash.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Add the squeezed squash to the skillet and sauté gently for 8-10 minutes, until most of the liquid has evaporated.
Remove from heat and let cool for 5 minutes. Stir in the feta cheese, parsley, dill, breadcrumbs, milk, pepper, and beaten eggs. Mix well.
Brush a 13x9 inch baking pan with melted butter.
Lay down 7 sheets of phyllo pastry in the pan, brushing each sheet generously with melted butter before adding the next.
Spoon the squash filling evenly over the phyllo sheets.
Fold any overhanging phyllo over the filling.
Layer the remaining 7 phyllo sheets on top, buttering each sheet before adding the next. Butter the top sheet very generously.
Using a sharp knife, score the top layer of phyllo into serving pieces, cutting about halfway through to the filling. Do not cut all the way through.
Bake for approximately 60-75 minutes, or until the phyllo is golden brown and the filling is heated through.
Let the pie rest for 15-20 minutes after baking before carefully cutting through the scored lines to serve.
Serve warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

Fat

41g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Mediterranean Healthy Vegetarian Fall Recipes Baking

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Frequently Asked Questions

How long does it take to make Greek Squash Pita Savoury?

Greek Squash Pita Savoury takes about 150 minutes from start to finish — roughly 60 minutes to prepare and 90 minutes to cook.

How many calories are in Greek Squash Pita Savoury?

Greek Squash Pita Savoury has approximately 307 calories per serving, with about 15 g protein, 8 g carbohydrates and 31 g fat.

What ingredients do I need for Greek Squash Pita Savoury?

The key ingredients for Greek Squash Pita Savoury are Pumpkin, Red Onion, Spring Onions, Olive Oil, Dry Breadcrumbs, Feta Cheese. See the full list with measurements above.