COILED GREEK WINTER SQUASH PIE

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Coiled Greek Winter Squash Pie image

This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it's worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds pumpkin or winter squash, like kabocha, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the see
About 1/4 cup extra virgin olive oil
2 large leeks, white and light green part only, cleaned well and chopped
1/4 cup chopped fresh mint
1/4 teaspoon freshly grated nutmeg
1/2 cup (2 1/2 ounces/75 g) lightly toasted walnuts, chopped medium-fine
3 ounces feta cheese, crumbled (about 3/4 cup)
1/4 cup currants
1 egg
Salt and freshly ground pepper
3/4 pound phyllo dough, thawed and at room temperature (more if needed)

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and place in the oven. Bake until tender, 40 to 60 minutes, depending on the type of squash and the size of the pieces. Every 15 minutes, use tongs to turn the pieces over so that different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle. Turn the oven down to 375 degrees
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring, until leeks are tender and just beginning to color, about 5 minutes. Remove from the heat and add to the squash. Stir in the mint, nutmeg, walnuts, feta, currants and 1 tablespoon olive oil. Season to taste with salt and pepper. Beat the egg and stir in.
  • Brush a 12-inch pie pan or cake pan with olive oil and line the bottom with parchment. Brush the parchment with olive oil
  • Unroll the phyllo dough. Keep it covered with 2 towels, the first one dry and the second one damp. Take a sheet of phyllo and place it on your work surface horizontally (with the long edge closest to you). Brush lightly with olive oil and place another sheet on top. Fold the two layers in half horizontally, with the folded edge at the bottom. Brush with a little more oil. Leaving a 1-inch border on the bottom and sides, and a larger border on the top, spread a thin line of the filling (about 3 heaped tablespoons) down the length of the phyllo. Fold the ends up over the filling, then fold the bottom edge over and carefully roll up into a cylinder about 1 inch thick. Place, seam side down, along the edge of the pan. Continue to wrap the filling and coil the ropes into the pan, starting each cylinder where the last one left off, until the pan is full. If any of the filling and phyllo remains, start another, smaller coil in another pan, or make a little pie
  • When the pie is assembled, brush the top with olive oil. Bake on the middle rack for 50 to 60 minutes, until nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving. You can serve this hot or warm. To serve, lift out pieces of the coil for each person

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 7 grams, TransFat 0 grams

Yasir Rehman balkhu
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This was a great recipe! The squash was cooked perfectly and the filling was very flavorful. I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.


Satendra Singh
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This was a bit time-consuming to make, but it was worth it! The dish was so beautiful and delicious. I will definitely be making this again for special occasions.


Digam Ganesh
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This was a great recipe! I made it for my family and they loved it. The squash was cooked perfectly and the filling was very flavorful. I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.


Sikhan Ahmmed
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I'm not a big fan of squash, but this dish was amazing! The filling was so flavorful and the squash was cooked perfectly. I would definitely recommend this recipe to anyone.


Ashaa Aryee
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This dish was a hit at my last potluck! Everyone loved the unique flavor and the presentation was beautiful. I will definitely be making this again.


Mani Bilder
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This was a great recipe! The squash was cooked perfectly and the filling was very flavorful. I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.


Trinity Lind
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This was a bit time-consuming to make, but it was worth it! The dish was so beautiful and delicious. I will definitely be making this again for special occasions.


Bilal Ali
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I'm not usually a fan of squash, but this dish was delicious! The filling was so flavorful and the squash was cooked perfectly.


Raymond McDonald
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This was a great recipe! The instructions were easy to follow and the dish turned out perfectly. I loved the combination of the squash and the filling.


doodlez k
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I made this for a dinner party and it was a hit! Everyone raved about it. The presentation was beautiful and the taste was even better.


Sleepy owl
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My family loved this dish! The squash was cooked perfectly and the filling was flavorful and savory. I will definitely be making this again.