Ingredients
Approximately 10-12 serves
375g Antoniou Fillo Pastry
125ml extra virgin olive oil
300g Butternut or Kent pumpkin - thinly sliced
For the custard
300ml thickened cream
5 eggs
¼ cup dill, chopped
¼ cup mint, chopped
100g Kefalograviera cheese, finely grated
Salt and pepper, to taste
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 170 degrees Celsius, fan forced. Grease a 30cm round baking dish with extra virgin olive oil.
To assemble the Fillo Pastry
Brush one sheet of Fillo Pastry with oil. Lay the sheet of Fillo Pastry over half of the baking dish then another sheet on the other side, allowing some overhang. Fold the overhanging pastry back into the pan to form an edge.
Lay one sheet of Fillo Pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with oil. Lay another sheet of Fillo on top and brush with oil. Using your fingers, roughly fold the pastry in a concertina design. Coil the pastry into a spiral, ensuring it’s not too tight. Transfer to the centre of the baking dish. Repeat with the remaining Fillo Pastry, placing it around the centre spiral until the tray is full. Be sure not to compact the pastry too closely together, as you want to create pockets for the custard to fall in when you add it.
Slot the sliced pumpkin in between the Fillo Pastry layers. Bake for 20 minutes (The pumpkin and Fillo Pastry does not need to be cooked through yet).
To make the custard
Combine the thickened cream and eggs and whisk until well combined. Add the herbs, cheese, salt and pepper then whisk until well combined. Slowly pour the custard over the Fillo Pastry and pumpkin, ensuring it seeps into the cavities.
Bake for approximately 30 minutes or until the pastry is golden. Remove from the oven, and allow it to cool for 10 minutes before enjoying.
Recipe and video: Mary Politis from Mary’s Kouzina
Learn how to make a Pumpkin Soufra