Greek Pumpkin Phyllo Triangles

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Greek Pumpkin Phyllo Triangles

Sophie and Katherine like to roast their own pumpkin, but you can also make this recipe with canned, pureed pumpkin.


  • 20 sheets of phyllo dough
  • 3 pounds baked and pureed pumpkin, or canned pumpkin (3 pounds is about 6 cups)
  • 1 cup (2 sticks) butter, melted
  • 1/2 cup granulated sugar
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a medium baking sheet with butter.
  2. Mix pumpkin, honey, sugar, cinnamon and nutmeg together in a medium bowl.
  3. Cut phyllo dough into vertical strips and cover with a damp paper towel so it doesn't dry out.
  4. Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of butter. Repeat three times, layering phyllo and brushing each layer with butter. Place a tablespoon of pumpkin filling at the end of the phyllo strip. Fold over phyllo dough in a flag pattern until the phyllo is the shape of a triangle. Place on baking sheet.
  5. Repeat until all pumpkin filling is used up.
  6. Brush the top of each triangle with melted butter.
  7. Bake in oven for 30 minutes, or until tops of triangles are golden brown. Serve warm or at room temperature.
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