Ingredients
Makes 2 rolls
12 sheets Antoniou Fillo Pastry
1 kilo pumpkin, peeled and cut into chunks
3 tbsp olive oil
6 spring onions, thinly sliced
2 cloves garlic, minced
1 egg
300g Feta cheese, crumbled
150g ground walnuts
3 tbsp parsley, chopped
Salt and pepper to season
75g butter, melted
1 cup grated Parmesan cheese
1 extra beaten egg for brushing
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
In a large baking tray combine the pumpkin and 2 tablespoons of olive oil and cook for 45 minutes until tender. Transfer to a large bowl and using a fork or potato masher, mash until smooth. Set aside.
Heat a tablespoon of olive oil in a pan and fry the spring onions until soft. Add the garlic and fry for a further minute. Add to the mashed pumpkin. Add the egg, feta, walnuts, parsley and seasoning to the pumpkin mixture and stir until well combined.
Take one sheet of Filo Pastry with the long edge of the Pastry facing you. Brush with melted butter. Sprinkle a teaspoon of the grated Parmesan on the Fillo sheet. Repeat until you have six layers stacked on top of each other. Spread half of the pumpkin mixture along the longer edge, allowing a 5cm gap on the bottom edge and sides of the Pastry. Fold the bottom edge over the filling, followed by the sides, then roll up to enclose the mixture. Brush the seams with some egg wash to ensure it is sealed.
Lay the roll seam side down on a lined baking tray, brush with egg and sprinkle with Parmesan cheese. Repeat with remaining Fillo and pumpkin. Bake for 20-25 minutes or until golden. Allow to cool for 10 minutes before cutting and serving.