Diane Kochilas Makes Sweet Pumpkin Fillo Triangles
Diane Kochilas, celebrity chef of My Greek Table, PBS series has shared a traditional recipe from the isle of Chios, in the Agean Sea. This recipe, is nearly an attic recipe - not often found in print, but taught by grandmothers to their daughters and granddaughters. It's simple really. A sweet pumpkin filling wrapped in fillo dough triangles. The recipe is easy to make and follow by watching her video below. The ingredients and a printable recipe can be found below. Don't they look delicious? Find the how-to-make video at the end of the recipe. Let us know if you like this recipe!
A rare treat.
Ingredients
- pumpkin - 1 1/2 lbs peeled, seeded and cut into 1
- long grain rice raw - 1/4 cup prepared as on package
- Fillo Factory Fillo Doughh - 1 lb
- water - 1/2 cup
- olive oil or unsalted butter - 2 tsp
- cinnamon - 1 tsp
- nutmeg fresh grated - 1/2 tsp
- sugar - 1/3 cup
- for the syrup
- honey - 1 cup
- sugar - 1/2 cup
- water - 1 cup
- Vegetable oil for frying
Instructions
Prepare the filling
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Place the pumpkin in a steamer basket inside a large saucepan with about an inch of water. Cover and steam until soft. Alternatively, place the pumpkin cubes in a large nonstick skillet and cook over medium heat, covered, until soft, about 15 - 20 minutes.
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Place the rice and water in a small pot or skillet, bring to a boil, reduce the heat to low, and simmer, covered until soft and all the water has been absorbed, 6 to 8 minutes. Toss with butter and set aside.
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Mash the pumpkin with a fork or puree in a food processor. Add the cinnamon, sugar, and nutmeg. Stir in the rice.
Make the syrup
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Combine the honey, sugar, and water in a small saucepan and heat slowly until the mixture begins to boil. Let it simmer, uncovered, for 10 minutes. Remove from the heat and set aside.
Fill and Fry
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Open the box of phyllo and place vertically in front of you on a clean work surface. Cut into three stacks of equally wide strips. Keep covered with a kitchen towel. Take one strip, brush with melted butter, top with a second strip and brush that with melted butter, too.
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Place a scant tablespoon of the pumpkin filling in the center bottom of the double phyllo strip and fold up like a flag, into a small even triangle. Place seam side down on a tray lined with parchment and continue with remaining filling and phyllo until everything is used up.
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Heat two inches of corn or sunflower oil in a frying pan until hot, place a few pieces at a time of the triangles in the hot oil and turn to brown on both sides. Remove, drain on paper towels and drizzle with the syrup. Sprinkle with additional cinnamon and ground walnuts if desired, and serve.
