Pumpkin borek

A delightful twist on traditional pastries Pumpkin Borek is crispy, flaky filo dough wrapped around a scrumptious filling of spiced pumpkin and creamy cheese. Bursting with flavour and warmth, its a perfect snack or appetizer for gatherings. Enjoy it fresh out of the oven for a deliciously cosy treat!

By Georgina Hayden
From Saturday Kitchen

This dish contains a good balance of vegetables and dairy, but is relatively high in fats from olive oil and filo pastry. The pumpkin provides fibre and vitamins, while the feta adds protein and calcium. more about nutri-score

Ingredients

For the pumpkin borek

• Pumpkin or butternut squash: 800g (1 lb 12 oz)
• Olive oil: 125ml (4½ oz)
• Sea salt: 1 tsp
• Ground cinnamon: 1 tsp
• Harissa paste: 1½ tbsp
• Caster sugar: 1 tbsp
• Fine bulgur wheat: 40g (1½ oz), cooked
• Sultanas or raisins: 50g (1¾ oz)
• Spring onions: 4
• Dill: ½ bunch
• Filo pastry: 300g (10½ oz)
• Garlic clove: 1
• Freshly ground black pepper: to taste

For the whipped feta

• Feta: 200g (7 oz)
• Greek yoghurt: 175g (6 oz)
• Extra virgin olive oil: 2 tbsp
• Lemon: 1, zested
• Sea salt and freshly ground black pepper: to taste

Method

Prepare the Pumpkin Filling

• Preheat the oven to 240C/220C Fan/Gas 9.
• Peel and chop the pumpkin into 2cm pieces.
• Toss pumpkin with olive oil, salt, pepper, cinnamon, harissa paste, and sugar in a roasting tray.
• Roast for 25-30 minutes until soft and charred.
• Cool the roasted pumpkin and mix with bulgur wheat and sultanas.
• Add chopped spring onions and half the dill, mashing the mixture slightly.

Assemble the Borek

• Preheat the oven to 220C/200C Fan/Gas 7.
• Brush a 22cm springform cake tin with oil.
• Layer two sheets of filo pastry, brushing with oil between layers.
• Spoon one-third of the pumpkin mixture along the bottom edge.
• Roll up like a cigar and curl into a spiral in the tin.
• Repeat the process with remaining filo and filling, creating a coiled effect.
• Brush the pie with oil and sprinkle with salt.
• Bake for 35-45 minutes until crisp and golden.

Prepare the Whipped Feta and Finishing Touches

• Blend feta and yoghurt until smooth.
• Stir in olive oil, season, and add lemon zest.
• Make a garlic-infused oil with remaining olive oil and harissa.
• Brush the baked borek with the harissa oil.
• Let the pie stand for 15 minutes before serving.
• Sprinkle with remaining dill and serve with whipped feta.

Nutri-score Health Check

This Pumpkin Borek receives a Nutri-Score of C. The dish contains nutritious ingredients like pumpkin, which is rich in vitamins and fibre. The use of olive oil provides healthy fats, while the feta and yogurt offer protein and calcium. However, the filo pastry and added sugars contribute to its moderate score. The harissa paste adds flavour without excessive calories. To improve the nutritional profile, consider reducing the amount of oil used or serving smaller portions alongside a fresh salad.