Sweet pumpkin pie with ricotta

Sweet pumpkin pie Source: supplied (by Angela Nicolettou)

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Greek sweet pumpkin pie is a melt in-the-mouth dessert and a perfect solution for the calorie-conscious, health-focused consumer. Angela Nicolettou in this recipe uses her own, home-made, traditional filo pastry to deliver crunch, sweetness, taste and nutrition. A surprise for the senses and your palate. You are in Greek company - and kitchen - after all!

Kolokithopita – Sweet pumpkin pie

Ingredients

1 kg diced pumpkin

1 cup walnuts, toasted and roughly chopped

2 pieces orange or bergamot spoon sweet, finely diced

400g ricotta cheese

2 tbs spoon sweet syrup

2 tsp cinnamon, ground

½ tsp cloves, ground

½ tsp nutmeg, ground

½ tsp allspice, ground

Olive oil

Unsalted butter, melted

Icing sugar

Source: supplied (by Angela Nicolettou)

Method

Heat oven to 180C.

Dice pumpkin and place on a baking tray that is lined with baking paper. Drizzle with olive oil. Bake for about 30 minutes or until cooked. Remove from oven and let cool.

Place the pumpkin in a bowl and roughly mash using a fork or potato masher. Add the toasted walnuts and spices and mix. In a separate bowl add the ricotta, diced spoon sweet and syrup. Mix well to combine. Set aside until the pastry is ready.

Cut the pastry into 6 pieces and shape each one into an oblong shape (approx. 10 x 20cm) making it as flat as you can, using your hands. Oil each piece and make into 2 piles of 3 (rest for 15 mins).

Roll each pile into a long piece of pastry to about 5mm thickness. Using your hands gently stretch the pastry working around each side until it is very thin and you can see through it. If needed, drizzle the pastry with olive oil to ensure it is remains soft and easy to stretch. The filo piece should now be about 70 x 100cm. Repeat with the other half of the pastry.

Take one filo sheet and brush it with melted butter and half the pumpkin and half the ricotta fillings along the length of its base. Roll this up to form a sausage (don’t worry about little tears, they become air pockets and add crunch!). Place this in the baking dish starting in the middle and roll it around itself to form a spiral. Repeat with remaining ingredients. Add this to complete the spiral and fill the baking dish to make one large pie or alternatively make 2 smaller pies.

Brush with melted butter and with a sharp knife poke some air holes 5cm apart along the spiral. Wet your hands and sprinkle the top of the pie with water. Bake until golden brown. Before serving, sprinkle with a little icing sugar. Serve warm.