the pie trio, part 3: pumpkin and cheese pie

And now we come to our final pie option… pumpkin and cheese!  This one is a little sweet and is great for breakfast or a snack at any time during the day.

This is the third of the three kinds of pie that I made with my single package of phyllo dough. If you do the same, be sure to make all three fillings before you even take your phyllo out of the fridge.

For this I used frozen chunks of orange winter squash (the Greek word kolokytha is usually translated pumpkin, but it’s basically butternut squash or something along those lines)  that I had bought at the farmers’ market back in the fall, and kept in the freezer until now.  Whether you use fresh (unlikely at this time of year) or frozen, put it in a saucepan to soften up.

Transfer the cooked pumpkin to a food processor.

Process for a few seconds until it breaks down.

Transfer to a colander and squeeze it gently to drain off the excess water.

Measure out your spices:  left to right, dark brown sugar, cinnamon, nutmeg, allspice, and maple extract (optional).

In a clean bowl, combine the pumpkin with the spices and the remaining one third of the cheese.

Now we’ll make the phyllo triangles.  These will be large triangles; if you want, you can make smaller ones by cutting the phyllo in half lengthwise once again.

Put 1/8 of the filling at one end of the phyllo strip.

Fold the phyllo over itself to form a triangle.

Continue folding, keeping the triangle shape.

When you reach the end, spritz the end with olive oil to make it stick and place it on your oiled wax paper-lined baking sheet.

When they’re all ready, spray them again with olive oil and pop them in the oven for 20 minutes or until crispy and golden brown.

Kolokythotyropitakia | Pumpkin and cheese triangles
makes 8 small pies

3 cups pumpkin or winter squash, cubed
2 tbsp dark brown sugar
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp maple extract (optional)
1/3 package phyllo dough
1/3 cheese for pies (see below)
olive oil for spraying

1.  Soften pumpkin by heating in a saucepan over medium heat for several minutes.

2.  Transfer to a food processor and process for a few seconds until broken down.  Transfer to a colander.  Squeeze gently to release excess water.

3.  Combine pumpkin, spices, and cheese in a bowl.

4.  Preheat oven to 180 C / 350 F.  Line a baking sheet with wax paper and spray with oil.  Make phyllo triangles:  put 1/8 of filling on one end of the phyllo sheet, which has been cut in half lengthwise.  Fold phyllo with filling over itself to form a triangle.  Repeat this folding motion, making a triangle with each fold.  When the phyllo is all folded, spray with olive oil to adhere the last layer of phyllo to the triangle.  Place on wax paper.  Repeat with the rest of the filling and phyllo.

5.  Bake at 180 C / 350 F for 20 minutes or until a golden brown color and crispy.

Cheese for pies
makes enough for 24 small pies

140g feta cheese or lefko tyri
160g anthotyro or ricotta cheese
40g shredded parmesan or myzithra cheese
1/4 cup milk (lowfat or skim is fine)

To make cheese sauce, combine all ingredients and mash together.

Note:  if you aren’t also making other kinds of pies at the same time, triple the pumpkin and spices, and use all the phyllo and cheese.

Nutritional Information
per piece, i.e., 1/8 of total recipe, including cheese

117 calories
3g fat (2g saturated, 1g unsaturated)
7g carbohydrate
3g protein
0g dietary fiber
9mg cholesterol (3% DV)
104mg sodium (4% DV)
202mg potassium (6% DV)
Contains 83% DV Vitamin A and 18% DV Vitamin C

See the other recipes here:
Leek and Cheese Pie
Spinach and Cheese Pie 

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4 thoughts on “the pie trio, part 3: pumpkin and cheese pie

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