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Bundevara, Phyllo Pie


18 large phyllo sheets
1 kg grated pumpkin
200 g sugar

Take one phyllo sheet, sprinkle with oil and warm water, place another on top, sprinkle, and another (3 sheets). Spread 1/6 of pumpkin on top, 1/6 of sugar and season with some cinnamon to taste (but not to much). Roll it and place it in oiled baking pan. Repeat until you use the rest of phyllo.

Bake in preheated oven at 350°F/180°C for about 40 minutes. When done, remove from oven and cover with wet kitchen cloth for 30 minutes if you want it to be soft, or leave to cool uncovered if you want it crunchy.

Note: This was my entry to the SHF #37 – The Beta Carotene Harvest.