Pumpkin Kolokithopita (Greek Phyllo Pastries) – a delicious recipe with puru00e9ed pumpkin, honey, sugar, ground cinnamon, ground nutmeg, phyllo. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a baking sheet with butter.
2
Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
3
Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
4
Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
5
Repeat until all of the pumpkin filling is used up.
6
Bake for 30 minutes or until the tops of the triangles are golden brown.
695
kcal
Calories
46
g
Fat
78
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 lbs. baked and pureed pumpkin (fresh or canned), 1 cup honey, 1/2 cup sugar, 3 tsp. ground cinnamon, and more.
Yes, Pumpkin Kolokithopita (Greek Phyllo Pastries) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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