Winter 2024

Feta, Pumpkin & Honey Filo Pita

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Serving: 4-6 as a starter

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Feta, Pumpkin & Honey Filo Pita


1kg butternut pumpkin, peeled, cut into chunks

3 garlic cloves

2 sprigs rosemary

2 tablespoons olive oil, extra to brush

2 tablespoons honey

150g feta, crumbled

1/2 cup dill and oregano leaves, roughly chopped

50g grated kefalograviera cheese*

1 egg

100g Lurpak unsalted butter, melted

10 filo pastry sheets

Sesame seeds to scatter on top

*substitute with pecorino or parmesan


Winter entertaining made easy with Helena Moursellas’ feta, pumpkin, and honey filo pita. Infused with Maldon Sea Salt, it’s the perfect blend of Greek flavours for your next gathering.

  1. Preheat the oven to 200°C. Line a large roasting tray with baking paper.
  2. Place the pumpkin, garlic, rosemary onto the tray, drizzle with olive oil and honey, season with Maldon Sea Salt flakes and cracked pepper. Roast in the oven for 25 minutes until tender.
  3. Remove pumpkin from the oven, discard skin from garlic and roughly smash with a fork. Place into a bowl along with the feta, herbs, cheese and egg.
  4. Grease a 20cm x 30cm baking tray.
  5. Place 1 sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with butter and place another sheet on top. Spread 4 tablespoons of the mixture along the side closest to you and roll up to fully enclose. Carefully cut in half. Place into the prepared baking tin and continue with remaining filling and filo pastry. Brush with butter, scatter with sesame seeds and place into the oven for 40 minutes or until golden brown and crispy. Slice and serve hot.
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