Greek Squash Pita (Savoury)
Description
This delightful Greek Squash Pita offers a unique twist on the beloved spanakopita, featuring a filling of pumpkin or any squash—zucchini is an excellent choice! With its flaky phyllo crust and savory filling, this dish is perfect for lunch or snacks, especially when serving a large group.
Recipe Details
| Attribute | Information |
|---|---|
| Cook Time | 1 hour |
| Prep Time | 30 minutes |
| Total Time | 1 hour 30 minutes |
| Recipe Category | Lunch/Snacks |
| Servings | 15 servings |
| Rating | 4 stars (2 reviews) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Squash (pumpkin or zucchini) | 2 cups |
| Zucchini | 1 cup |
| Red onion | 2 medium |
| Spring onions | ½ cup |
| Olive oil | ½ cup |
| Feta cheese | ½ cup |
| Eggs | 4 large |
| Milk | ½ cup |
| Phyllo pastry | 1 package (about 1 lb) |
| Parsley | 2 tablespoons (fresh, chopped) |
| Fresh dill | 2 tablespoons (chopped) |
| Butter | 4 tablespoons (melted) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 307 kcal |
| Total Fat | 20.3 g |
| Saturated Fat | 8.3 g |
| Cholesterol | 87.3 mg |
| Sodium | 409.5 mg |
| Carbohydrates | 24.5 g |
| Dietary Fiber | 1.2 g |
| Sugars | 2.2 g |
| Protein | 7.5 g |
Instructions
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Begin by grating the pumpkin and transferring it into a colander (sieve). Sprinkle the grated pumpkin with 2 teaspoons of salt, allowing it to drain for about one hour.
-
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After the draining period, take the pumpkin in your hands and squeeze out any excess water.
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In a skillet, heat the olive oil over medium heat. Add the drained pumpkin and diced red onion, sautéing gently for approximately 8 to 10 minutes to evaporate additional liquid.
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Once the mixture has cooled for about 5 minutes after removing it from the heat, stir in the feta cheese, chopped parsley, dill, breadcrumbs, milk, a dash of pepper, and the eggs. Mix everything together until well combined.
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Preheat your oven to 375°F (190°C). Prepare a 13 x 9 inch baking pan by brushing it with some melted butter.
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Begin layering the phyllo pastry sheets in the pan, ensuring to brush each layer generously with melted butter before adding the next, using half of the phyllo plus 2 extra sheets.
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Spoon the prepared pumpkin filling into the pan, folding any overhanging phyllo over the filling to encase it.
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Continue layering the remaining phyllo sheets on top, again buttering each layer as you go. Make sure the final sheet is especially generously buttered.
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Use a sharp knife to gently cut the top layers of pastry lengthwise into three strips, being careful not to cut all the way through—just pierce the top few layers. Repeat this process widthwise to create pieces for serving once baked.
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Place the pita in the preheated oven and bake for approximately 1 hour, or until the top is a lovely golden-brown.
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Once baked, remove the pita from the oven and allow it to rest for 15 to 20 minutes. This resting period will make cutting easier.
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Cut through the pre-marked sections to serve and enjoy the pita either hot or cold.
Keywords
Vegetable, Greek, European, Savory, For Large Groups, Oven, < 4 Hours
This Greek Squash Pita is sure to be a crowd-pleaser, providing a satisfying and flavorful alternative to traditional savory pies. Perfect for any gathering, this recipe brings a delightful taste of Greece to your table.
