Ingredients
4-5 medium sized Pumpkins
200g feta (vegan or normal)
3 medium sized eggs
5-10 filo sheets (Depending on you) ( on the video shown we used 6)
250g extra virgin olive oil
30g white wine
25g dill (dried or fresh)
4g mint
2 garlic cloves
1 small red onion
20g linseeds or seasame seeds.
50g water
Preparation
Start by trimming and seeding the pumpkins. (check our video for full instructions)
grate them in a bowl. If they are too wet, place them in a shieve and dust them with salt and rest them for 10 minutes.
Usually they are not that juicy so you probably do not need to do that.
Prepare you veg in a seperate bowl by cutting them.
Place a pot on the stove big enough to fit all the veg later. Add a good amount of olive oil and start on medium heat.
When hot, add your veg, let them sweat and mix. After a couple of minutes, add the pumpkin and mix untill it is slightly transparent as well.
When reduced in volume( meaning it has lost its water content) and the pan is quite hot, add the white wine.
Finally transfer the mix from the pot to a bowl and let to cool down.
Get a deep non stick tray that will fit all of our contents.
Brush with olive oil and place the first filo sheet. Spinkle with olive oil quite well everywhere and repeat untill you have got 5 sheets on top of each other.
Add the rest of the ingredients in the bowl with our veg and mix very well.
Preheat the oven 180c fan.
Add the bow with all of our ingredients in the tray with the filo and make sure you spread it everywhere even in the corners so we remove most of the air.
Place the sixth sheet on top in the middle and give a shaky shape. After that, close all the filo sheets that hang out of the tray to the middle. When everything is folded to the middle, brush with olive oil.
Sprinkle with the seeds of your choice and cut with the serated knife.
Finally add about 50g water and bake for 30-45 minutes untill crisp, coloured and cooked inside (check with a sharp object).
Cool down till room temprature, cut and enjoy!
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