Savory Pumpkin Phyllo Tartlets Recipes

SAVORY PUMPKIN PHYLLO TARTLETS

Steps:

• If using fresh squash, cut in half and de-seed.
• Lightly brush with olive oil and place cut side down on a baking tray. Tossed the sliced onion with about 2 teaspoon olive oil and add to the baking tray. Roast until the squash is soft to the touch and the onions are just beginning to brown. About an hour at 325F. (If roasting the pumpkin seeds, see notes and recipe above)
• Allow squash and onions to cool. Scoop the squash from its skin and mix with grated cheese, egg, and 2/3s of the rosemary, reserving the rest for garnish.
• Raise the oven temperature to 375F
• Prepare the phyllo: layer 8-10 sheets of phyllo pastry, brushing each sheet with olive oil (I like to use a mister instead). Be sure to cover the phyllo dough not in use with a damp cloth so it doesn't dry out. Cut the layered phyllo into 3-inch squares & place into muffin tins.
• Fill each cup with 1 tablespoon filling. Top with squash slice (optional) and a sprinkle of paprika.
• Bake at 375 for 12-18 minutes, until filling is set and phyllo has begun to brown around the edges.
• Serve warm sprinkles with the remaining fresh rosemary.
• Can be made ahead and reheated before service (10-15 minutes at 325)

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.