Greek sweet pumpkin pie
6 servings
120 minutes
Recipe from the restaurant "My Big Greek Pie.
1
Cut the pumpkin in half lengthwise. Use a spoon to scoop out all the seeds.
- Butternut Squash: 2 kg
2
Place the pumpkin cut side up on baking paper and send it to an oven preheated to 200 degrees for about an hour. During this time, the pumpkin should become very soft.
- Butternut Squash: 2 kg
3
Scoop out all the pulp with a fork. Squeeze out excess moisture through cheesecloth or a sieve.
- Butternut Squash: 2 kg
4
Add all ingredients to the pumpkin except for the dough and oil. If desired, you can add potato or corn starch to thicken the filling.
- Sugar: 200 g
- Raisin: 200 g
- Walnuts: 200 g
- Cinnamon: 3 g
- Nutmeg: 1 g
- Starch: to taste
- Orange zest: 1 teaspoon
5
Roll out the layers of dough. You will need to make sausages from the dough. For each sausage - two sheets. First, roll out one sheet and grease it with oil. Place the second sheet on top and grease it as well. Then wrap the filling, laid in a narrow sausage shape in the center, in these double sheets.
- Filo dough: 8 pieces
- Olive oil: to taste
6
Take a round heat-resistant mold. Arrange the sausages around the perimeter of the mold, moving from the edge to the center. It should form a snail.
7
Bake at 200 degrees with convection until golden brown.
- Filo dough: 8 pieces