• sandrabrandalise



I loved the combination of the three ingredients enclosed in a bed of filo. but It’s not for all! If you want to introduce some savoury to your dish, this one could be for you!

It was one of those savoury dishes that is hard to identify in which category it falls in. Can it be served as a meal with a rich dressed green salad? I think it can! Or, can it be served as a savoury snack on a platter? I think it can too!

Hope you enjoy


Makes 3 large scrolls

1.8kg butternut pumpkin, peeled & diced in small pieces

1 teaspoon ground allspices

2 tablespoons thyme, chopped finely

200g marinated feta, diced in small pieces (I bought my feta marinated in herbs & already diced)

1 cup walnuts, crushed

1 x 375g filo pastry sheets

150g melted butter

sesame seeds

Pre heat oven to 180C

Cook the pumpkin either in the oven for approx 15mins until tender or in the microwave for approx 8mins.

Oven: drizzle a little oil over the pumpkin

Micro: add a couple of tablespoons of water in the bowl. Drain after cooking time. ( I microwaved my pumpkin for this recipe)

Allow pumpkin to cool and then transfer to a deep bowl.

Add allspice, thyme, feta and walnuts to the pumpkin and combine well. Divide into three even portions and set aside.

Place one filo pastry on a flat surface. Brush with melted butter, place another sheet over and brush with melted butter. Repeat another 4 times. Spoon one of the pumpkin mixtures and place it along the long side of the pastry, leaving an inch of boarder to allow to roll. Roll up pastry like a swiss roll and quickly shape it into a scroll, use the melted butter to push the ends to attach to the pastry.

Brush scroll with melted butter and sprinkle sesame seeds over the top. Bake in moderate oven for 20-25mins or until golden and crisp.

Please note: have everything ready in advance when working with filo. The sheets of filo dry off very quickly. This is more noticeable in warmer weather. To keep it from drying, place a dam tea towel over the pastry until ready to use.

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