Pumpkin and Filo pie with Cranberry topping
7 fine filo pastry sheets
150 g cranberries + 1 tbsp sugar
200 g butternut squash chopped
3 carrots - chopped to quarter pieces
200 g feta cheese (made of goat's and sheep's milk)
2 tbsp chopped parsley leaves
50 g butter
To make the cranberry sauce - place the cranberries in a pan with 100 ml water, add the sugar and
Brush with melted butter 5 filo sheets. Place them on tpo of eah other and place carefully in a deep baking dish 7 inch in diameter. Leave the edges of the filo leaves outside of the dish.
In the meantime make the filling - combine all the ingredients chopped coarsely with the eggs, crumbled feta cheese, parsley and black pepper. Place half of the filling and top with another buttered filo sheet, put the rest of the filling and top with the last filo sheet. Add butter and top with the cranberry sauce.
Brush the top filo sheets with butter.
Place in the oven and bake for 30 minutes at 180 C until golden.
Decorate with fresh cranberries.
Pumpkin, carrot and apple pie with dried fruits
5 thick filo sheets (yufka)
300 g butternut squash or pumpkin peeled and grated
100 g sugar
2 apples - peeled, cored and grated
2 medium carrots - grated
1 cup dried cranberries, raisins and sultanas
the grated zest of 1/2 lemon
5 tbsp sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
100 g butter
100 gr walnuts
1 cup of water
Combine the grated butternut squash or pumpkin with the apples and carrots. Add the sugar and 100 ml oil and fry in a pan on medium heat for 15 minutes. After the first 5 minutes add the sugar and the walnuts and raisins. After another 5 minutes add the cinnamon and the lemon zest.
Leave for another 10 minutes until all the ingredients are well combined. Remove from heat and leave to cool down completely.
Make the pie:
Unfold the thick filo sheets and brush each with butter. Place 1/5 of the filling close to the middle of the sheet and roll. starting from the middle of the baking dish. Proceed with the rest of the filo sheets. Brush the top with melted butter and bake at 180 C for 40 minutes. Take out of the oven and sprinkle with 1 cup of cold water. Cover with a teat towel and keep like that for 2 hours.
You can sprinkle some icing sugar for nicer presentation.