Sweet kolokithopita: spiral filo pie with butternut squash, raisin and walnut filling
Dimitra's Dishes · ♥ 313 likes · 4.8K views · 8 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 110 g grounded walnuts
- 900 g fresh grated butternut squash or pumpkin
Halve the butternut squash, cut the bottom half again and scoop out the seeds; peel and grate by hand on a box grater, pulsing leftover pieces in a food processor.
- 3 tbsp granulated sugar
Toss the squash with the granulated sugar in a big bowl so it releases liquid.
Drawing out and squeezing the liquid
Squeeze out as much liquid as possible in a cheesecloth or towel, leaving it a little moist; discard the liquid.
- 2 cup light brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground ginger
- 2 whole small clementines, zested
- 1 cup raisins
- ¼ cup uncooked rice
Return the squash to the bowl with the brown sugar, cinnamon, cloves, ginger, clementine zest, ground walnuts, raisins and uncooked rice.
- 3 whole eggs
Whisk the eggs, add and mix everything; work quickly, as the sugar keeps drawing out liquid.
- filo
Thaw the filo (overnight in the fridge, then one to two hours on the counter); use one sheet at a time for thick filo, two or three for thin.
Thawing and choosing filo
- 2 sticks unsalted butter
Brush a sheet with melted butter, spread about two heaping tablespoons of filling (stirred each time) along the bottom and roll it up.
Twist the first roll into a spiral in the centre of the pan, then wrap the remaining rolls around it until the pan is full.
Brush generously with butter and bake at 350F on the middle or lower rack for an hour, so the rice fully softens.
- powdered sugar
- cinnamon
Dust with lots of powdered sugar and cinnamon and let sit at room temperature 15 to 20 minutes or longer before cutting.
Dusting and resting