COILED GREEK WINTER SQUASH PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Shahd Shiref
[email protected]

This pie is delicious and beautiful. It's a great addition to any holiday table.


sahad alom
[email protected]

This pie is a must-try for any squash lover. It's the perfect combination of sweet and savory.


Ayan Bravo
[email protected]

I've made this pie several times and it's always a hit. It's a great way to use up leftover squash and it's always a crowd-pleaser.


Nomvula Qwabe
[email protected]

This pie is perfect for a special occasion. It's elegant and delicious.


Concelio Madden
[email protected]

I'm not a vegetarian, but I love this pie. It's a great way to get a healthy dose of vegetables.


Marium Ikhtiar
[email protected]

This pie is a little time-consuming to make, but it's worth the effort. It's a really special dish.


Jm jahangir Khan
[email protected]

I didn't have any phyllo dough on hand, so I used puff pastry instead. It worked out great!


Nkululeko Mkwanazi
[email protected]

I'm not a big fan of feta cheese, so I used mozzarella cheese instead. It was still really good.


Wll Zaahir
[email protected]

This pie is a great way to get your kids to eat their vegetables. My kids loved the coiled design and the sweet and savory flavors.


Luca Bruwer
[email protected]

I've never made a coiled pie before, but this recipe made it easy. The step-by-step instructions were very helpful.


Harka Lamichhane
[email protected]

I'm always looking for new ways to cook squash, and this pie is a great option. It's healthy and delicious.


Alisa Afton
[email protected]

This pie is perfect for a cold winter night. It's warm and comforting, and the flavors are amazing.


Brit Gt
[email protected]

I made this pie for a dinner party and everyone loved it. It's a great vegetarian main course.


harker m
[email protected]

This pie was a little more work than I expected, but it was worth it. The coiled design is really impressive.


rx sahin_alom
[email protected]

I'm not usually a fan of squash, but this pie was really good. The spices and herbs really complemented the squash.


Yogel Tamang
[email protected]

This recipe is a great way to use up leftover squash. I had some butternut squash that was starting to go bad, and this pie was the perfect way to use it up.


Aga Celaya
[email protected]

I've made this pie a few times now, and it's always a crowd-pleaser. The butternut squash and feta cheese are a perfect combination.


loagan jake
[email protected]

This coiled Greek winter squash pie was a hit at our last potluck! The flavors were amazing, and the presentation was beautiful.