Pumpkin Feta Triangles Food

SPANAKOPITA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
• Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
• Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
• Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
• Preheat the oven to 375° F. Line a baking sheet with parchment.
• On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3" wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
• On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
• Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
• In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
• Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
• Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½".
• Bake for 20-25 minutes until golden brown and crisp.
• Remove from the oven and allow to cool for 10 minutes before serving.

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)

Steps:

• Preheat the oven to 350°F. Grease a baking sheet with butter.
• Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
• Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
• Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
• Repeat until all of the pumpkin filling is used up.
• Bake for 30 minutes or until the tops of the triangles are golden brown.

ROAST PUMPKIN & FETA TRIANGLES WITH MACADAMIA PESTO

Steps:

• Preheat oven to 190°C.
• Toss the pumpkin and rosemary in a small amount of the olive oil to coat the surfaces and roast till tender. Remove from the oven and allow too cool. When cool, add to the pumpkin mix the feta, cinnamon and pepper.
• Lay 2 sheets of filo pastry on a clean dry surface, lightly brush with olive oil and cut the pastry into 2 strips from top to bottom.
• Place approximately 2 tablespoons of the mixture in one corner of the pastry, fold the corner over and continue to fold forming a triangle with each fold until the end of the pastry is reached.
• Lightly brush with some more oil and bake on a greased baking tray until golden brown.
• In the meantime, make the pesto. Place the macadamia nuts, basil, cheese, oil and lemon juice into a food processor and process until combined (the mixture can be smooth or slightly nutty depending upon your preference).
• Remove triangles from the oven and serve with Macadamia pesto.

PUMPKIN & FETA TRIANGLES

Steps:

• Combine pumpkin with cheeses, pine nuts & parsley.
• Layer 2 sheets filo on a work surface and spray with cooking oil.
• Cut pastry into 6 even strips. Place a heaped teaspoon of pumpkin mixture onto the end of each strip.
• Fold pastry over filling to form a triangle, continue folding, keeping the triangle shape, to the end of each strip.
• Place on a lightly greased baking tray and spray with oil.
• Continue with remaining pastry & filling.
• Bake at 180.C for 10-15 mins or until pastry is golden & crisp.

MINI PUMPKIN & FETA PIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and unpeeled garlic into a roasting tin, drizzle with 1 tbsp oil, season and toss to coat. Roast for 30 mins, stirring halfway through, until soft. Remove from the oven and leave to cool.
• Meanwhile, cook the onion in a frying pan over a medium heat with the remaining 1 tbsp oil for 8-10 mins until tender and slightly golden. Leave to cool.
• Tip the flour, turmeric and a pinch of salt into a food processor. Add the butter and whizz until the mixture resembles fine crumbs. Add the egg yolks and 2 tsp cold water, and blitz again until the mixture starts to clump together. Squeeze it between your fingers - if it sticks together, tip the mixture onto a work surface. If it's too dry, add more water, 1 tsp at a time. Knead the pastry a few times just to bring it together, but don't overwork it. Shape into two circles, one slightly smaller than the other, then wrap in baking parchment and chill in the fridge for at least 20 mins.
• Squeeze the garlic from its skins into the roasted squash and mash together. Add the fried onion, grate over some nutmeg, tip in the chilli flakes, if using, and feta, and mix.
• Butter six holes of a muffin tin and line each with a strip of baking parchment that overhangs the top. Roll the larger circle of pastry out on a lightly floured surface to the thickness of a £1 coin. Use a 10cm cutter to stamp out six circles (you may need to re-roll the pastry to get all six). Press the pastry circles into the prepared muffin tin, patching any cracks with the pastry offcuts. Spoon in the squash filling.
• Roll the remaining pastry circle out as you did the large one, but use an 8cm cutter to cut out six lids. Cut spooky pumpkin faces into the lids using a small, sharp knife. Press the lids over the pies in the tin and brush with the beaten egg. Bake for 40 mins until golden brown, then leave to cool for 10 mins in the tin before lifting out. Eat hot or leave to cool completely. Will keep in an airtight container in the fridge for up to two days or the freezer for up to two months. Reheat in a low oven for 10 mins, if you like.