Greek pumpkin pie (Kolokithopita)

Tags: pumpkin, greek, waiting
This pie is made from pumpkins or marrow. The creamy filling contrasts nicely with the crisp filo pastry outside.
. Makes 16 snack portions. 10 steps
1 large pumpkin remove rind and seeds, grate flesh leave for a little while, then strain out excess liquid by squeezing with your hands Set out 1 sheet of filo pastry, brush with butter, cover with 1 more sheet of pastry and more butter. Place 1/4 of the pumpkin mixture along the long side of the pastry, leaving a little space at the ends. Drizzle with a little more evaporated milk. Fold the ends over, then roll up the pastry. With a sharp knife, score guides so that you can cut the roll into quarters after baking. Repeat to make 3 more rolls. Place on greased baking tray. Bake in moderately hot oven 50–60 minutes. After 25 minutes of cooking, cut the portion marks all the way through.
salt sprinkle
4 eggs   mix in
300g feta cheese crumbled
125g butter melted
evaporated milk
8 sheets filo pastry
butter melted
May be served hot, room temperature or cold. Keep in the fridge.