* Exported from MasterCook *
Pumpkin Coils from Samos - Samiotiko Boureki
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3 pounds pumpkin -- peeled, seeded and cut into 1-inch chunks
1 tablespoon extra-virgin olive oil -- plus more for brushing
3 large red onions -- finely chopped
1 1/2 cups crumbled feta cheese -- about 3/4 pound
2 tablespoons dried mint -- heaping
2 large eggs -- lightly beaten
2 tablespoons short-grain rice -- or fine bulgur
salt and freshly ground black pepper -- to taste
1 pound commercial phyllo dough -- defrosted and at room temperature
Bring about 1 1/2-inches of water to a rolling boil. Place the pumpkin chunks in a steaming basket inside the pot, cover, and steam until soft, about 15 to 20 minutes. Remove and place i cheesecloth or a colander to drain. Let it cool, then squeeze out all the excess moisture.
Heat 2 tablespoons olive oil in a large skillet and cook the onions over medium-low heat, stirring constantly with a wooden spoon, until wilted, about 8 minutes.
Combine the pumpkin and onions in a medium bowl and mash with a fork. Mix in the feta, mint, and eggs. Add the rice or bulgur and combine thoroughly. Season with salt and pepper.
Preheat the oven to 375F.
Oil an 18-inch round nonstick pan that is 2-inches deep. Open the phyllo and keep it covered with a cloth. Place one sheet at a time on your work surface with a long side facing you. Brush the surface with olive oil. Fold it in half from the bottom up so that the fold is nearest you. Spread about 2 1/2 tablespoons of filling in a straight line across the bottom of the folded phyllo, leaving about 3/4-inch on both ends and the same on the bottom. Fold in the edges and gently roll up the phyllo so that you have a cylinder about 1 1/4-inches in diameter. Place it seam side down in the center of the pan, coiling it like a snake. Continue with the remaining phyllo and filling, coiling from where the last one left off, working outward toward the rim.
Bake the pie until it is golden and crisp, about 50 minutes. Remove from the oven, let cool for about 30 minutes, and serve warm or at room temperature.
NOTE: You may reduce the ingredients by half and bake the pie in a 12-inch round pan.
Makes 8 to 10 servings
AuthorNote: Unlike most of the rest of Greece, and rather ironically given the availability of both and wheat and wild greens on the island, the Samian kitchen never developed a savory pie culture. There are only two pies indigenous to the island. The firs is the individual coil or S-shaped boureki made with pumpkin, and the second is an interesting version of greens pie or spinach pie. [Samos is one of the islands of the northeastern Aegean, across from Turkey.]
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
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Per Serving (excluding unknown items): 317 Calories; 11g Fat (45.4% calories from fat); 11g Protein; 19g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 543mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4453
