Pumpkin fillo parcels                                              

Stuart Absalom


quarter of a medium-sized pumpkin
1 large onion
olive oil
1 egg
150 gm fetta
salt and pepper
sesame seeds
fillo pastry (or phyllo or filo …)


Cut pumpkin into small pieces, toss in olive oil and roast until tender. While the pumpkin is roasting, melt 30 gm of butter in a pan, add onions with a good sprig of thyme and caramelise.

Mash the pumpkin well, add cooked onions, crumbled fetta, season and beat in an egg. Refrigerate for an hour.

Melt 90 gm of butter. Butter eight sheets of fillo pastry – two for each serve. Divide the pumpkin mixture into four. Roll each sheet of fillo into a rectangular log approximately 12 cm long. Butter well and sprinkle with sesame seeds.

Cook in a moderate oven until golden. Serve and enjoy.