Best 2 Greek Squash Pita Savoury Recipes
**Treat Your Taste Buds to a Delightful Journey with Greek Squash Pita Savory: A Symphony of Flavors Awaits**
Embark on a culinary adventure with Greek squash pita savory, a delectable dish that tantalizes the senses with its harmonious blend of flavors and textures. This traditional Greek dish is a symphony of fresh, seasonal ingredients, showcasing the bounty of the Mediterranean. Indulge in the goodness of tender squash, aromatic herbs, tangy feta cheese, and crispy phyllo pastry, all coming together in perfect harmony. Our collection of recipes offers a diverse range of options, catering to different tastes and dietary preferences. From the classic Greek squash pita to its vegan and gluten-free variations, there's a perfect recipe for every palate. Prepare to be captivated by the vibrant flavors of this beloved Greek dish, as you savor each bite of its savory, satisfying goodness.
GREEK SQUASH PITA (SAVOURY)
This ia another pita (pie) recipe using pumpkin (or any squash - zucchini is great!) as a filling. For all familiar with spanakopita, please try this variation for something satisfyingly different.
Provided by evelynathens
Categories Lunch/Snacks
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt.
- Allow to drain for 1 hour.
- After 1 hour, squeeze pumpkin between hands to remove extra water.
- Heat the oil in a skillet over medium heat and add pumpkin and onion.
- Saute gently for 8-10 minutes to evaporate more liquid.
- Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs.
- Combine this mixture well.
- Preheat oven to 375°F.
- Get a 13 X 9 inch pan and brush with some melted butter.
- Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next.
- Use up 1/2 the phyllo+ 2 extra sheets.
- Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling.
- Layer the remaining phyllo sheets neatly on top, buttering each before adding the next.
- Butter the last sheet VERY generously.
- Cut away any overhang and, with the tip of a small, sharp knife, cut gently through the top layers of pastry, lengthwise, into 3 strips.
- Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers.
- Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked.
- Bake pie for approximately 1 hour, until a lovely golden-brown colour.
- Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve.
- Serve hot or cold.
PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Provided by Katherine Kallinis Berman
Categories HarperCollins Pastry Pumpkin Fall Thanksgiving Appetizer Phyllo/Puff Pastry Dough Honey Vegetarian Bake Dessert
Yield Makes about 36 triangles
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Grease a baking sheet with butter.
- Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
- Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
- Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
- Repeat until all of the pumpkin filling is used up.
- Bake for 30 minutes or until the tops of the triangles are golden brown.
Tips:
- Use fresh, ripe vegetables for the best flavor.
- If you don't have phyllo dough, you can use puff pastry dough instead.
- Be careful not to overcook the squash, or it will become mushy.
- Add more or less feta cheese, depending on your taste.
- Serve the pita hot or cold, with a dollop of yogurt or tzatziki sauce.
Conclusion:
Greek squash pita is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover squash. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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