KOLOKITHOPITA PUMPKIN PIE WITH WALNUT & HONEY

DF, GF, V SERVES 8–10 Of all the coiled pastry recipes my mother has taught me, this is probably my favourite. There are many different versions of Greek pumpkin pie (kolokithi meaning pumpkin and pita meaning pie), some sweet, some savoury. I’m obsessed with the sweet version because it tastes just like baklava with the added bonus of soft cinnamon-spiked pumpkin in the filling. The contrasting textures and flavours are just spectacular. My olive oil pastry works perfectly here as a gluten-free and dairy-free alternative to traditional filo. INGREDIENTS • 1 quantity Olive Oil Pastry (see box)• Light olive oil, for brushing• ½ tsp caster sugar mixed with ¼ tsp ground cinnamon• 115g (1⁄3 cup) honey Pumpkin filling • 300g butternut pumpkin, finely grated, excess moisture squeezed out• 100g (1 cup) walnuts, coarsely crushed, plus…

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Good Organic Gardening (Digital) - 1 Issue, Issue #14.1

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