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Pies With Sweet Pumpkin, Rice And Mint



2 cups of pumpkin flesh, sliced in cubes
2-3 tbsp rice
1 large onion (bulb)
4 tbsp olive oil
1 tbsp fresh mint, finely chopped

Filo pastry sheet:

500 gr white flour
2 tbsp olive oil
2 tbsp lemon juice
Warm water for kneading


Makes: 30


1. Slightly sauté the onion and pumpkin flesh in the olive oil. Add a little water, lower the heat and simmer for 15 minutes. Pick a fork and test if the pumpkin pieces are done. Press the pieces to mash them. Toss in the rice, mint, salt and pepper and continue simmering for 12 more minutes. Remove mixture from the oven ring and let it cool off completely.

2. With the filo pastry ingredients kneed a soft and elastic dough and divide into small balls. Roll out a long pastry sheet with each "ball" on a floured surface. Cut the filo into 7x7 cm squares and place a small quantity of filling in the middle of each square. Bring in the opposite corners of each square together and press slightly in the middle to spread filling in the little pies. Place each pie in hot oil and fry until brown on both sides. Serve pies warm (not hot) or at room temperature.

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