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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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At the end of summer I'm usually drowning in pumpkins so posting this here for use once the pumpkins are ready.. Ingredients:
2 cups cold cooked pumpkin, mashed |
1/2 cup grated tasty cheese |
60 g feta cheese, crumbles |
1/4 cup toasted pine nuts |
2 tablespoons fresh parsley, chopped |
6 sheets phyllo pastry |
cooking spray |
sweet chili sauce (to serve) |
Directions:
1. Combine pumpkin with cheeses, pine nuts & parsley.
2. Layer 2 sheets filo on a work surface and spray with cooking oil.
3. Cut pastry into 6 even strips. Place a heaped teaspoon of pumpkin mixture onto the end of each strip.
4. Fold pastry over filling to form a triangle, continue folding, keeping the triangle shape, to the end of each strip.
5. Place on a lightly greased baking tray and spray with oil.
6. Continue with remaining pastry & filling.
7. Bake at 180.C for 10-15 mins or until pastry is golden & crisp.
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