Best 4 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.

PITA CHIPS, SWEET AND SAVORY

Steps:

• Preheat the oven to 400 degrees F.
• For the sweet pita chips: Brush both sides of the pita halves with the melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the rough or interior side of the pita halves with the sugar mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, 8 to 9 minutes.
• For the savory pita chips: Brush both sides of the pita halves with the olive oil. In a small bowl, combine the paprika, garlic powder and salt. Sprinkle the rough or interior side of the pita halves with the paprika mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, about 10 minutes.

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)

Steps:

• Preheat the oven to 350°F. Grease a baking sheet with butter.
• Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
• Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
• 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.
• Repeat until all of the pumpkin filling is used up.
• Bake for 30 minutes or until the tops of the triangles are golden brown.