Pumpkin Pie

Good morning dear friends,

Today I have a delicious and practical recipe that I really like. The open pastry, which I especially like with the pumpkin mortar, is light because it is made with less phyllo than the regular tray pastry. Don't be fooled by the fact that I call it a zucchini mortar, its taste is as good as mucver :) Since I add cheese to it, I usually do not add salt. You can add according to your taste or according to the taste of your cheese.

You can use mini cherry tomatoes to color it, or you can serve it by sprinkling extra dill on top after the pastry is cooked and warm.

Keep in mind, if you don't want the edges to be dry, apply a generous amount of brioche sauce before folding inwards. Thanks to the pumpkin mortar, it has a moist and full flavor.

I prepared it on a 33×33 tray, 12 pieces of pastry will be enough for 4-6 people.

Love…

Ingredients for Pumpkin Pie Recipe

• 2 pieces of dough

For the sauce:

• 1 tea glass of milk
• 2 tablespoon of olive oil
• 1 pieces of eggs

For internal mortar:

• 3 zucchini (480 gr)
• 3 tablespoon of olive oil
• 100 g of feta cheese
• 1 fresh onions
• 1 pinch of dill
• 1 pieces of eggs
• Salt
• Black pepper

How to Make Pumpkin Pie Recipe?

1. Wash the zucchini, cut off the stems and ends, and cut it into two lengthwise parts. Attach the grater attachment of the food processor and grate all the zucchini.
2. For the filling, put the olive oil in the pan, add the zucchini on it, sauté until it releases its water and remove it from the stove.
3. Add the grated white cheese, finely chopped onion and dill to the zucchini that absorbs water, mix and leave to cool.
4. Whisk all the sauce ingredients together in a small bowl. Grease a medium-sized pyrex or baking dish. Lay the first phyllo in the oven dish with the edges overflowing and with the help of a brush, sauce the remaining part in the container.
5. Cut the phyllo into large pieces with your hands, and lay each piece on the first phyllo with a sauce so that it does not overflow.
6. Add the egg to the cooled pumpkin paste and mix well. Spread the mortar you prepared on the tray.
7. Saute the edges of the dough you left out and fold it to form an inward edge.
8. Spread the remaining sauce from the phyllo to the edges, bake in a preheated oven at 180 degrees for 27-29 minutes. Serve by slicing.