- 1 medium pumpkin
- 1 large onion, chopped
- 1 and ½ cups milk
- 1 cup short grain rice
- 2 whole eggs
- 2 cups different cheeses (you can use feta, which is typical, but any other cheese will do it as long as it is a salty one)
- pepper to taste
- 1 tsp cinnamon
- 6-8 sheets of Phyllo Pastry
Cut the pumpkin in half, clean out the seeds and grate the pumpkin into a bowl. Set aside.
In large skillet sauté the onion until it begins to caramelise and turn brown. Add the pumpkin stirring occasionally over medium heat for about 20-30 minutes until it looks like paste. Add the milk and rice and stir for about ten more minutes.
Add the eggs, cheeses, cinnamon and pepper and mix thoroughly.
Taste and adjust seasoning according to your liking.
Remove from heat and set aside.
Preheat the oven to 200C.
Brush the pan with melted butter.
Carefully layer the thin sheets of phyllo one on top of the other, brushing each sheet with the melted butter or olive oil before adding a new sheet of phyllo. You want about half of the phyllo layered on the bottom of the pan.
Spread the pumpkin and cheese mixture on top and repeat layering and buttering of the remaining sheets of phyllo dough until gone.
With a sharp knife carefully score the top few sheets of phyllo dough into squares where you will want to cut them apart. This will keep the phyllo from shattering when you cut it after baking.
Bake for about 45 minutes to an hour or until the phyllo sheets are crisp and golden brown.