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1
Peel the pumpkin and scrape off the seeds and fibrous parts.
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2
Cut the flesh into pieces and put them in a pan with about 1 cup of water.
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3
Cook with the lid on (so that they steam) for 20 minutes, or until soft.
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4
Drain and mash with a potato masher or a fork.
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5
Return to the pan and leave over high heat until all the liquid has evaporated, watching that it does not burn and stirring with a wooden spoon.
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6
The pumpkin must be quite dry.
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7
If it is wet, the pastry will become soggy.
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8
Mix with the rest of the filling ingredients.
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9
Open out the sheets of fillo when you are ready to make the pies and be ready to work fast.
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10
Leave the sheets in a pile and brush the top one with melted butter or oil.
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11
Put a sixth of the filling in a mound on one side of the sheet, about 3 inches from the edge, in the center.
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12
Let it spread over a surface of about 3 inches.
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13
Wrap the filling up into a flat, square parcel.
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14
Fold the near edge of the sheet over the filling, then very carefully lift the part of the sheet with the filling and turn over.
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15
Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry.
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16
(See drawings on page 121.)
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17
Continue with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet.
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18
Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350F oven for 3545 minutes, or until the pastry is crisp and brown.
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19
Serve hot.
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20
If you want to make the pies into a traditional coil shape, use the method given above (Making Fillo Coils, page 119).
