“Savory yumminess of pumpkin, feta, and phyllo.”
READY IN:
1hr 20mins
SERVES:
24
YIELD:
48 Rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions in butter or olive oil. Add pumpkin, spice mix (make your own - 4 tsp cinnamon, 1 tsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, & 1/2 tsp cloves mixed together, & store in airtight container), boullion, rice or quinoa, and water. Cover and cook for approximately 10 minutes, stirring regularly. May use cooked rice or quinoa - just omit water & heat through. Remove from heat.
  2. Stir in cheeses, eggs, and chili oil. Cool mixture completely.
  3. Cut phyllo dough into thirds, lenghtwise. Fold each section in half and brush each sheet with oil & butter mixture. Keep dough sheets stacked so they don't dry out (keep remaining dough in plastic bag).
  4. Place approximately 1 tablespoon of mixture onto a sheet of dough, and roll up, tucking in ends.
  5. Place on baking stone or cookie sheet. Sprinkle with sesame seeds. Bake according to phyllo dough box (375 - 400F for 15 - 20 min or until golden).
  6. ENJOY!
  7. Note: These can be frozen prior to baking.

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