Pumpkin or Winter Squash Pita


Pumpkin or Winter Squash Pita

Growing up in a Greek home, we certainly ate our fair share of pumpkin and other great, big winter squash, all of which were grown in our parents’ garden.

Key Ingredients

grated pumpkin

white sugar

and more...

Place your grated squash in a large colander and allow it to drain and soften for at least one hour, or overnight.

Step 1

In a bowl, combine drained squash, drained onion and drained rice. Add the other ingredients for the filling. Set aside.

Step 2

Prepare the phyllo dough by combining the flour and water. Add vegetable oil and salt. Mix and knead.

Step 3

Divide the dough into two pieces, with one slightly larger than the other; this will be the bottom of your pita.

Step 4

Put the phyllo dough at the bottom of the baking tray. Spread the squash filling and gently press down to make sure you don’t have any void areas.

Step 5

Roll out the remaining dough and carefully transfer it to the baking pan and cover your filling. Score the top layer of dough

Step 6

Gently brush the top of the pita with olive oil. Bake for approximately one hour. Allow to cool before cutting into serving pieces.

Step 7

- You can use different types of squash for this recipe. - It is a good idea to taste the squash raw after you have grated it.

Easy Tips

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