Recipe

Greek Pumpkin Pie Recipe

	Midgelet / All my dishes 1 month, 4 weeks ago Pumpkin pie filling between Phyllo: awesome ! Source : The Greek Food Editor from BellaOnline.com Aprokries will be held from January 24th- February 14th. Here is a simple recipe for a Greek style pumpkin pie that can be made now for a twist on... More Prep:15m Cook:40m Servings:10	Midgelet
	pies phyllo greek pumpkin phyllo

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Ingredients

1 package phyllo dough

1/4 cup honey

1 large can pumpkin pie filling

1 teaspoon nutmeg

1 tablespoon cinnamon

1/2 cup sugar

1 cup pecans

1/4 cup canola or vegetable oil

1/2 cup raisins

1/4 cup sugar with 1 tablespoon cinnamon mixed and set aside

Directions

Preheat the oven to 350.

In a lasagna or square brownie pan, spread out the first layer of phyllo dough to evenly cover the bottom.

Meanwhile in a large saucepan, combine the can of pumpkin pie filling, honey, cinnamon, sugar, nutmeg, and raisins then stir over low to medium heat until warm.

Brush the layer of phyllo dough with canola oil.

Spoon a layer of pumpkin mixture on the phyllo dough, and then sprinkle with pecans.

Continue in this fashion by swapping a layer of phyllo, a layer

of pumpkin mixture, and a layer of pecans all the way to the top (like

lasagna).

Brush top layer of phyllo with canola oil, and then sprinkle

with pecans and a sprinkle of cinnamon and sugar.

Bake at 350 for 30-40 minutes.

Cool for 5 minutes before cutting into squares.

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