Sweet Kolokythopita

Total Time: 1 hour 30 mins

Prep Time: 1 hour

Cooking Time: 25-30 mins

Yield: 20 servings

Kolokythopita brings memories of Greece and such a warm feeling, especially during the holidays. I decided to make it for Thanksgiving this year and everyone really enjoyed it! It's a perfect dish for fall as everything squash and pumpkin related is popular now.

Ingredients:

Phyllo Covering

20 sheets of phyllo dough

1 cup olive oil

Powder sugar for topping

Filling

2 cups pumpkin

1/2 cup white sugar

1/2 cup brown sugar

4 tsp ground cinnamon

1 tsp nutmeg

1 tsp ginger

1 tsp cloves

1/2 cup walnuts, finely chopped

Steps:

1) Preheat oven to 350 degrees F, line a baking sheet with parchment paper.

2) Mix together the ingredients for the filling in a separate bowl.

3) Place a sheet of phyllo on a smooth, hard surface. Using a pastry brush, brush the surface of the phyllo dough with an even coat of olive oil. Then, place another sheet of phyllo on top. Continue the process until you have 4 sheets of phyllo layered. *During this process, be careful with the other phyllo dough outside so that it doesn't dry. Place a wet towel on top of this to avoid it from drying.*

4) Then, cut strips about 2 inches wide. Place a tablespoon of filling at the end of the strip. Starting from end, where the filling is, fold the dough over as if it were a flag until the phyllo strip turns into the shape of a triangle. Place the triangle on the baking sheet (with the slightly open part facing the bottom of the sheet).

5) Repeat until all of the filling is used.

6) Bake for about 20-30 mins until the triangles are golden brown.

7) Take them out and let them cool, sprinkle powder sugar on top.

Καλή όρεξη!