Pumpkin Kolokithopita (Greek Phyllo Pastries)
Traditional Greek phyllo pastries filled with a sweet and spiced pumpkin puree mixture. These golden-brown triangular treats combine the flakiness of phyllo dough with a rich filling of pumpkin, honey, and warming spices.
Ingredients
- •3 lbs pumpkin puree
- •1 cup honey
- •½ cup sugar
- •3 tsp ground cinnamon
- •1 tsp ground nutmeg
- •20 sheets phyllo dough
- •1 cup unsalted butter
- •melted
Cooking Instructions
- 1.
Preheat the oven to 350°F. Grease a baking sheet with butter.
5 min
- 2.
Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
5 min
- 3.
Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
10 min
- 4.
Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
30 min
- 5.
Repeat until all of the pumpkin filling is used up.
20 min
- 6.
Bake for 30 minutes or until the tops of the triangles are golden brown.
30 min
