Ingredients:
1/2 kilo of pumpkin, boiled, peeled and mashed
1/2 cup of melted butter
1/2 cup castor sugar
1 and 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts coarsely ground
1 cup golden raisin
1 beaten egg for brushing top of pita
Pastry note:
If you make a homemade pastry add one cup of very finely ground walnuts in it, just that little bit more interesting. Ready made frozen pastry needs to be rolled out even finer then it is.
I have a rule about using the fine filo from the freezer, I prefer to use it only for sweets as they do in Greece, and traditionalists will never use fine filo for savoury pita nor even a sweet one like this. I have not seen anyone yet make a proper pita in Greece with fine filo pastry; it is used only for sweets like baklava, galaktobouriko and the sweets that take syrup.
Method:
1. Mix all the pumpkin, butter, sugar, cinnamon, cloves, walnuts, and raisins together
2. Prepare pastry, (see above)
3. Fill the pastry with mixture then cover with another layer of pastry, and brush the top layer with beaten egg
4. Bake in a 190C oven for about 40 minutes or until cripsy and golden on top.
5. Serve cool with a sprinkling of icing sugar.
