This savory pumpkin pita is made with yellow pumpkin, feta, and homemade pastry. It is a fantastic snack which combines the perfect balance of sweet pumpkin and salty cheese.
Savory Pumpkin Pita Recipe
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Difficulty Level: Easy
Servings: 10
Ingredients
For the Pastry
- 1/2 kg all-purpose flour
- 1/4 cup olive oil
- 1 tbsp vinegar
- 1 tbsp salt
- 1 cup lukewarm water (as needed)
For the Filling
- 2 kg peeled yellow pumpkin
- 2 onions, finely chopped
- 3/4 cup olive oil
- 1/2 cup glase or Carolina rice
- 4 eggs
- 300 g feta cheese, crumbled
- 1/2 bunch dill, finely chopped
- Salt and freshly ground pepper
Instructions:
For the Pastry
- Sift the flour into a bowl.
- Make a well in the center and add salt, olive oil, and vinegar.
- Gradually add the water until you have a soft, pliable dough that doesn’t stick to your hands.
- Divide the dough into four parts and shape each into a ball.
- Cover well and let rest for 30 minutes.
For the Filling
- Peel the yellow pumpkin, removing the skin, seeds, and fibers. Either slice it thinly with a knife or grate it coarsely.
- Heat the olive oil and cook the onion for a few minutes until it turns translucent.
- Add the yellow pumpkin and sauté until it absorbs all its liquids, about 15 minutes. Then add the rice, salt, and pepper.
- Let it cook for another 5-6 minutes. Allow the filling to cool.
- Add the crumbled feta, beaten eggs, and dill, and mix everything well.
- Roll out four very thin sheets of dough (you can also use store-bought phyllo sheets).
- Grease a shallow 32 or 34 cm pie pan with olive oil and lay down the first sheet. Brush it with olive oil, then add the second sheet.
- Pour in the filling and fold over the edges of the dough that hang over the sides of the pan.
- Place the third sheet on top in a crinkled (ruffled) pattern. Brush with olive oil. Finally, add the fourth sheet, also crinkled.
- Drizzle the remaining olive oil over the top. Sprinkle a little water with your fingers.
- Bake the pumpkin pie in a well-preheated oven at 180°C, using the conventional setting, on the bottom rack for about 1 hour until golden brown.
- Let the pie cool slightly before cutting it into pieces.
Source: Argyro
