Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Pie
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Filling
  • 500 gr. / 1 lb. butternut squash cut in cubes
  • 1 medium onion, chopped
  • 200 gr. / 7 oz. kefalograviera or gruyere cheese divided
  • ¼ tsp cinnamon
  • ¼ tsp all spice
  • 1 tsp dried spearmint
  • Salt and pepper
  • 3 tbsp olive oil
For the Phylo Dough
  • 250 gr. / 9 oz. all-purpose flour
  • 1.5 tbsp olive oil
  • 1 egg
  • 1.5 tbsp milk
  • 1 tsp dry yeast
  • 1 tbsp white vinegar
  • Salt and pepper (I used ½ tsp salt and no pepper)
  • 50 ml/ 1.5 fl. Oz. of warm water plus 1.5 tbsp
Instructions/ Εκτέλεση
For the Filling
  1. Place the butternut squash in a glass bowl and microwave for about 15 minutes at high temperature or until it becomes soft.
  2. Put it in the blender and make it a puree.
  3. In a skillet pour the olive oil and sauté the onion in medium heat until it becomes soft.
  4. Throw the rest of the ingredients except the cheese and sauté for about couple of minutes.
  5. Remove from fire and throw half the quantity of cheese.
  6. Turn off the fire and return the skillet on it and whisk to melt the cheese.
For the Phylo Dough
  1. In a non-reactive bowl pour the warm water and the yeast and let it for 5 minutes to dissolve and foam.
  2. In the mixer bowl put the flour after you have shifted it.
  3. Make a hole and put the olive oil and the egg in it.
  4. With the hook begin to slowly, slowly mix these ingredients.
  5. Pour the milk, the vinegar and add salt and pepper.
  6. Continue to mix.
  7. Add the yeast and continue to mix.
  8. If you see that the dough is not coming together, add from the 1.5 tbsp of water, spoon by spoon until a soft dough is formed around the hook.
  9. It may not need all 1.5 tbsp.
  10. Let the mixer work it for about 10 minutes and then test the dough by pressing gently your finger against it.
  11. If the hole by your finger disappears in 2 to 3 seconds then the dough is ready, if not then just mix it a little bit more.
  12. Let the dough relax for an hour.
  13. In the bench in which you will work with the dough, throw a little bit of fine flour from corn or semolina. These two ingredients make it easier to open the phylo.
  14. Divide the dough in small balls about 60 gr. / 2 oz. each.
  15. Take the rolling pin and start working with each one, making a rounded disk from the dough.
  16. Add 1 spoonful of the filling in the center of the rounded dough and spread it with the hollow side of the spoon to cover the entire dough disk but for 2 cm / 0.7 in. around.
  17. Scatter 1 tbsp of the cheese left and bring the dough edges in such a way as to make a triangle.
  18. Press to seal the dough.
  19. Bake in a preheated oven at 200° C / 400° F for about 30 minutes or until the dough takes a nice golden color.
  20. Remove, let them cool a little bit and serve.
Recipe by Culinary Flavors at