recipes for every season

Albanian
twist

Pumpkin, Feta and Egg Breakfast Byrek

·

Makes 6 · Medium · 45 minutes

Ingredients

300g pumpkin or butternut squash, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp dried mint
150g feta, crumbled
2 large eggs
1 spring onion, finely sliced
6 large filo pastry sheets
50g melted butter or olive oil
1 tsp sesame seeds
Black pepper
Runny honey or chilli honey, optional

Method

1. Preheat the oven to 190C fan and line a baking tray.
2. Toss the pumpkin with olive oil, paprika and black pepper. Roast 18-20 minutes until tender.
3. Mash roughly and cool 5 minutes. Mix with the feta, one egg, spring onion and dried mint.
4. Whisk the second egg. Reserve 1 tablespoon for brushing, stir the rest into the filling.
5. Keep the filo covered with a damp tea towel. Brush one sheet with butter and fold in half lengthways.
6. Spoon one-sixth of the filling along a short edge. Fold in the sides, roll into a parcel, place seam-side down. Repeat.
7. Brush with reserved egg, scatter with sesame seeds and bake 18-22 minutes until crisp and golden.
8. Rest 5 minutes. Serve warm with a light drizzle of honey or chilli honey, if desired.