Preparation Time: 30 min
Cooking time: 30 min
1 package thick phylo dough (you can also use puff pastry dough)
2 ½ kilos yellow pumpkin, cut into slices
100 ml fresh milk
400 g granulated sugar (or more depending on how sweet you want the pie)
2-3 tablespoons butter melted
60 g all-purpose flour
salt & pepper
some ground cinnamon
½ teaspoon ginger powder
¼ teaspoon ground cloves
Preheat oven to 180* C (350* F) Fan.
Peel the pumpkin and cut into 2 cm cubes.
Put in a blender and chop but do not puree.
In a large pot, add enough water to fill it a little more than halfway and heat.
Right before it comes to a boil, add the chopped pumpkin.
Boil for about 10-15 minutes, until it softens but does not turn to mush.
At the same time, boil the rice for 8 minutes in a saucepan with a generous amount of water. Drain.
When the pumpkin is ready, drain in a strainer.
Place the same pot back on heat, but turn heat off. Add the pumpkin and the rice.
Whisk the eggs with a hand whisk.
Add the milk, sugar, vanilla, cinnamon, salt and pepper. Whisk
Add the butter and the flour last. If the mixture seems a little too runny, add some more flour.
Brush 4 sheets of phyllo dough with oil. Brush each one separately and spread in baking pan
Add the pumpkin-rice mixture and cover with another 3 sheets of phyllo, brushing each one with oil before adding to the pan.
Score the pie into pieces and bake for about 1 hour, until golden brown. Serve with caster sugar and ground cinnamon.
Serve and enjoy!
The recipe is from the Greek celebrity chef AkisPetretzikis.com