Ingredients
Phyllo Pastry & Oil
- 12 phyllo (filo) sheets, thawed
- 1/2 cup olive oil, divided
Filling
- 1 white onion, diced
- 2 cups pumpkin puree or roasted mashed pumpkin
- 1/8 teaspoon ground nutmeg
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh thyme, chopped (plus extra for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the hand pies.
- Sauté Onion: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
- Add Pumpkin and Nutmeg: Stir in the pumpkin puree and ground nutmeg into the cooked onions. Season with salt and pepper to taste, then cook for another 5 minutes, allowing the flavors to meld.
- Cool Filling: Remove the skillet from heat and let the pumpkin and onion mixture cool completely before assembling the pies.
- Prepare Phyllo Sheets: Lay out the thawed phyllo sheets on your work surface and cover them with a damp dishcloth to prevent drying.
- Brush Phyllo with Oil: Place one phyllo sheet on a clean surface and brush it evenly with olive oil using a silicone brush. Lay a second sheet on top and brush it with oil as well to create layered pastry.
- Assemble the Pies: Spoon about 1/4 cup of the pumpkin filling along the shorter edge of the phyllo stack. Sprinkle a heaping tablespoon of crumbled feta cheese on top of the filling.
- Roll and Shape: Carefully roll the phyllo sheets with the filling into a tight log shape. Twist or spiral the roll and place it seam-side down on a baking tray lined with parchment paper. Repeat with the remaining sheets and filling.
- Final Olive Oil Brush: Brush the walnut rolls generously with the remaining olive oil to ensure a golden and crisp crust.
- Bake: Bake the hand pies in the preheated oven for 30 minutes or until the phyllo is golden brown and crisp.
- Garnish and Serve: Remove from the oven and sprinkle fresh chopped thyme over the hot hand pies. Allow to cool slightly before serving.
Notes
- To thaw phyllo dough, transfer it from the freezer to the refrigerator and let it sit overnight. On the day of use, bring it to room temperature while still wrapped under a damp cloth to prevent drying.
- You can substitute the pumpkin puree with butternut squash or sweet potato puree for a different flavor profile.
- For a vegan version, replace feta cheese with a plant-based cheese alternative or omit entirely.
- Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian