About this recipe:Pumpkin is used as both a sweet and savoury pie filling in Greece. These easy party nibbles call for tinned pumpkin puree, the sweetness of which pairs brilliantly with the salty and piquant feta.
250g pumpkin puree
1 (200g) packet feta, crumbled
1 egg, beaten
1 teaspoon salt, or to taste
1/2 tablespoon crushed red chilli flakes, or to taste
freshly ground black pepper to taste
1 packet filo pastry
75ml olive oil
1 egg white, beaten
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Method Prep:25min › Cook:30min › Ready in:55min
Preheat the oven to 200 C / Gas mark 6 and line a baking tray with baking parchment.
In a medium bowl, mix together the pumpkin, feta, egg, salt, chilli flakes and black pepper.
Lay out a sheet of filo pastry on a clean work surface and cut into 7cm-wide strips lengthways. Using a large spoon, place a dollop of the pumpkin mixture at the top right-hand corner of the filo strip. Take the top right-hand corner and fold it over the pumpkin mixture to the left. The strip should now have the beginnings of a triangle, with the peak at the upper left-hand corner. Continue folding the strip in the shape of a triangle (as if you are folding a flag), brushing the filo pastry with olive oil before each fold. Once you've reached the end of the strip, place on the baking tray and brush with egg white. Continue until all the pumpkin mixture has been used, making about 15 triangles.
Bake for 30 minutes, or until the filo is crispy and a dark golden brown. Serve immediately.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.