Ingredients:
½ kilo of phyllo
5 tea cups of grated pumpkin
1 cup of olive oil
2-3 spoonfuls of thick semolina
1 tea cup of sugar
1 tea cup of smashed walnuts
1 teaspoon of cinnamon
Instructions:
Wash the pumpkins and peel them. Grate them and put them in a strainer with some salt, so they will wither. Strain them and add the semolina, the walnuts, the sugar, the cinnamon and the oil and mix them.
Lay 3 phyllo sheets on the baking pan and some of the mixture, while you sprinkle with oil on every phyllo. Keep laying oiled phyllo sheets and some of the mixture. Keep 3 phyllo sheets to use them in the end. Sprinkle the last 3 phyllo sheets with water, so that they won’t be separated. Do the same thing with the last phyllo sheet, which will cover the pie. Carve the pie and oil it. Bake it in a preheated oven until it gets browned or there is no juice left.
Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.
