Pumpkin‑Feta Sheet‑Dough Cake

Ingredients

• 750 g pumpkin (e.g., Hokkaido)
• 1 onion
• 2 Garlic cloves
• 2 cm fresh ginger
• 3 Tbsp plant oil
• 100 ml dry white wine
• 150 ml Vegetable broth
• Salt
• ground pepper
• freshly grated nutmeg
• 6 sheets filo dough
• 300 g feta cheese
• butter (for the pan)
• 30 g melted butter
• 1 tsp cumin seeds

Instructions

1. 1.

   Wash, dry, seed and cut the pumpkin into small pieces. Peel and chop the onion and garlic; peel and chop the ginger. Heat oil in a pot, sauté onion, garlic and ginger, add pumpkin and continue cooking. Deglaze with wine and let it reduce slightly. Add broth, season with salt and pepper, and simmer gently for about 20 minutes until the pumpkin is tender. Roughly puree the mixture and season well with salt, pepper and nutmeg. Remove from heat and allow to cool.

2. 2.

   Preheat oven to 220 °C (425 °F) with upper and lower heating.

3. 3.

   Lay one sheet of filo dough on a work surface and fold it once so that the dough lies double. Spread some pumpkin puree over it, sprinkle with crumbled feta, and roll into a thin cylinder. Repeat with the remaining filo sheets. Place all rolls spirally in a greased springform pan. Brush lightly with melted butter. Sprinkle with cumin seeds and bake in the preheated oven for about 30 minutes until golden brown.