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
8g
Fat
41g
Carbs
8g
