Ingredients
Makes 8-10
375g Antoniou Fillo Pastry
200g salted butter, melted
1/2 cup fine bulgur wheat
1kg Butternut pumpkin, peeled and coarsely grated
1/2 cup fennel fronds, chopped finely
1/3 cup olive oil
1 cup sultanas
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon ground cinnamon
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius. Grease a baking tray with butter.
To make the Kolokothopites filling
Rinse the bulgur wheat with water, strain it and let it sit for two hours, or overnight. Combine the pumpkin, bulgur wheat, fennel, olive oil, sultanas, salt, pepper and cinnamon in a bowl and mix until well combined.
To assemble the Kolokothopites
Lay one sheet of Fillo Pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with butter. Lay another sheet of Fillo Pastry over the first sheet and brush with butter.
Spread 4 heaped tablespoons of the filling evenly along the bottom length of the Fillo Pastry, at least 3cm from the long edge.
Fold the long edge of the Pastry over the filling and continue rolling until you have a long log. Twist the log. Starting from one side, roll the log to form a spiral shape. Transfer to the baking tray. Brush with butter. Repeat with remaining Filo Pastry and filling.
Place in the oven and cook for 40 minutes or until golden.
Learn how to make Andrea's Spiral Kolokothopites - Cypriot Pumpkin Pies