By Lyn Funnell
I have plenty of pumpkins to last me through the winter and I’m always looking for interesting recipes.
This one was a great success!
I’ve adapted it as I thought it was a bit bland.
A packet of filo sheets
Approx 300g/8ozs butter or marge
Equal amount of milk
A few fresh herbs, chopped. I used rosemary, thyme & parsley
Approx 1lb/420g cooked pumpkin
1 onion, chopped
Approx 6 mushrooms, chopped
1 clove garlic
Oil for cooking onion
2 Slipcote cheese, or cream cheese
4 ozs grated cheese (approx.)
2tblsps runny honey
3 eggs
3 tsps dried oregano
1tsp cinnamon
1tsp grated nutmeg
Seasoning
Extra runny honey
Chilli flakes (optional)
A baking dish of your choice
Spread out the filo sheets. Work fast now because they dry out.
Melt the butter/marge in a saucepan. Add the milk & herbs.
Pour some of it in the baking dish & spread it all over with your hand.
Pour some of it over the 1st filo sheet & spread it with your hand.
Lay the sheet in a baking dish, overlapping the side a few inches.
Lay the 2nd filo sheet over the 1st one.
Do the same with all the filo sheets, overlapping them & using them all up.
Soften the onion & mushrooms in the oil until soft.
Place all the ingredients in a food processer & blitz until smooth.
Pour it over the filo sheets in the baking dish.
Overlap the filo sheets to cover the mixture.
Pour the remaining butter/marge mixture over the top and spread it over the filo pastry.
Bake in an oven at 200C for approx. 40 minutes, or longer until the inside is set and the top is golden.
Take it out of the oven and spread some honey over it, and a few chilli flakes if you like.
Put it back in the oven for another 10 minutes.
Serve with meat or fish, or on its own as it’s quite filling.
I served it with chicken drumsticks.
