Recipe for Greek Style Pita With Squash or Pumpkin
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This recipe can be used with any type of squash, such as acorn squash or butternut squash. Pumpkin works well with this recipe, as well.
Greek Style Squash or Pumpkin Pita Recipe Ingredients:
- 2 pounds squash or pumpkin, cleaned and grated
- 2 teaspoons salt
- 3 tablespoons Greek olive oil
- 1 medium onion, finely chopped
- 1/2 cup unseasoned bread crumbs
- 1/2 pound feta cheese, crumbled or finely chopped
- 4 large eggs, lightly scrambled
- 1/2 cup milk
- Pepper, to taste
- 2 tablespoons fresh, chopped parsley
- 2 scallions, finely chopped
- 1 pound phyllo
- 4 ounces butter, melted (more if needed)
Add the grated squash or pumpkin to a colander and sprinkle with the salt. Let stand for about an hour to let some of the juices separate.
Drizzle the olive oil into a deep skillet. Set the heat to medium and let the oil heat for a minute or two. Stir in the onions and saute for one minute. Stir in the squash or pumpkin and saute for about 10 minutes to get rid of some more of the juices and to also cook the pumpkin.
Preheat the oven to 350 degrees Fahrenheit.
Remove the skillet from the heat and let stand for a few minutes. Then, stir in the bread crumbs, feta cheese, eggs, milk, pepper, parsley, and scallions. Set aside.
Brush a 9 x 13 pan on all sides with some of the butter. Place one sheet of phyllo in the center of the pan and brush the sheet lightly with butter. Repeat seven more times.
Spread half of the squash mixture over the sheets of phyllo and distribute it evenly. Add one sheet of phyllo and brush it with butter. Add another sheet of phyllo and brush that with butter. Evenly spread the rest of the squash mixture on top of those pieces of phyllo.
Place a piece of phyllo on top and brush that with butter. Repeat seven more times. Drizzle all of the remaining butter over the top sheet. Cut two long grooves lengthwise in the top of the phyllo. Place in the oven and bake until golden brown. This should take about 50-60 minutes.
This post was written by GreekBoston.com