Greek Squash Pita Savoury Recipes

GREEK SQUASH PITA (SAVOURY)

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.

BUTTERNUT SQUASH HUMMUS

Steps:

• Preheat the oven to 400 degrees.
• Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
• Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.