Pumpkin, golden raisin, zaatar, herb and feta filo pie

Name: Pumpkin, golden raisin, zaatar, herb and feta filo pie
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 3 tbsp fat, golden raisins or sultanas; ½ butternut pumpkin, peeled and cut into 3mm slices; extra virgin olive oil; salt flakes and freshly ground black pepper; 2 tbsp zaatar spice mix; 120g butter; 1 x 375g packet filo pastry* (you will have some left over); 1 handful of parsley leaves

Karen Martini

April 21, 2023

This spin on spanakopita swaps in pumpkin for greens.William Meppem

Time:1-2 hoursServes:4-6

This riff on a classic spanakopita is autumn comfort food at its best, with lots of herbs and the earthy sweetness of pumpkin, studded with plump raisins and dusted with spice, all encased in buttery, golden filo*.

This is fabulous served warm from the oven, but is also delicious accompanied by a spoonful of tart, thick, natural yoghurt.

Ingredients

3 tbsp fat, golden raisins or sultanas
½ butternut pumpkin, peeled and cut into 3mm slices
extra virgin olive oil
salt flakes and freshly ground black pepper
2 tbsp zaatar spice mix
120g butter
1 x 375g packet filo pastry* (you will have some left over)
1 handful of parsley leaves

For the filling

200g ricotta, well drained
150g firm feta
2 eggs
½ white salad onion, finely diced
2 handfuls of parsley leaves, roughly chopped
2 handfuls of mint leaves, roughly chopped
2 handfuls of basil leaves or dill fronds, chopped or torn

Method

Step 1
Preheat the oven to 180C (200C conventional). Grease a 23cm springform tin and line the base with baking paper.
Step 2
Put the raisins into a small bowl and cover with boiling water. Stand for 20 minutes to plump up.
Step 3
Line a baking tray with baking paper and spread out the pumpkin. Drizzle with a little
oil and season with salt and pepper, then roast for 25 minutes. Once cooked, sprinkle over half the zaatar.
Step 4
Place the filling ingredients in a large bowl, season with salt and pepper, and mix well.
Step 5
Melt the butter. Layer three sheets of filo, brushing butter between each layer and on the top. Then place in the prepared tin, carefully supporting the pastry as you push it into the corners. Layer another three sheets and fit into the tin with the long
overhang rotated slightly. Repeat until you have five sets of three layers in the tin, with the overhang evenly distributed around the circle.
Step 6
Arrange the pumpkin in an even layer in the tin. Drain the raisins and sprinkle over the pumpkin. Top with the filling, smoothing over with a spatula.
Step 7
Brush the overhanging filo sheets with more butter as you fold and twist them flat to cover the filling. Sprinkle over half of the remaining zaatar. Brush two more sheets of filo and layer together, then crumple or ruffle to cover the top of the pie. Brush with butter then sprinkle over the remaining zaatar and tuck extra parsley leaves into any gaps. Finish with a sprinkling of salt.
Step 8
Bake for 30 minutes, then remove the springform ring and bake the pie for another 10 minutes, or until golden all over.

*Tip: I always buy chilled filo since, unlike the frozen version, it doesn’t tend to become brittle and crack. These days, it’s available at most supermarkets. Look for Greek brands.