Coiled Greek Winter Squash Pie Recipes

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WINTER SQUASH AND WALNUT SPREAD



Winter Squash and Walnut Spread image

This dish is inspired by the filling for the coiled Greek winter squash pie featured a few weeks ago.

Provided by Martha Rose Shulman

Categories     appetizer

Time 1h30m

Yield 2 cups

Number Of Ingredients 8

2 pounds pumpkin or winter squash, such as kabocha or butternut, 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 scr
3 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 tablespoons finely chopped fresh mint
1/8 teaspoon freshly grated nutmeg
1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped
1 ounce Parmesan, grated (about 1/3 cup)
Salt and freshly ground pepper

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 rub or toss with 1 tablespoon of the olive oil. Place in the oven and 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 different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.
  • Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams

COILED GREEK WINTER SQUASH PIE



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

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  • Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces. (If using butternut, cut it in half crosswise just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.)
  • Steam the squash until tender, 15 to 20 minutes, then transfer to a colander and allow to cool and drain for another 15 minutes (butternut squash will not be watery). When the squash has cooled, peel and place in a bowl. Mash it with a fork, a large wooden spoon, a potato masher or a pestle. Stir in the parsley, mint, nutmeg, feta and Parmesan.
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