Pumpkin Pie (Bundevara) is a common Serbian sweet pie made with grated pumpkin and filo pastry.
Ingredients
- 1 package filo pastry sheets
- 1 kg pumpkin, grated
- 200 gr sugar
- 100 ml oil
- 100 ml mineral water
Servings:
Instructions
- Preheat the oven to 220°C. In the meantime prepare the filling. Heat the oil in a large skillet. Add the grated pumpkin. Cook for couple of minutes until the colour of the pumpkin is slightly changed. Remove from heat and add sugar (3/4 cup)
- Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Prepare the tin by brushing the bottom with some oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Do the same with another tree sides of the tin. Brush with oil.
- Lay one filo pastry sheet, sprinkle mixture of oil and water, sprinkle with little bit of sugar. Place another sheet on the top, sprinkle with oil and water. Spread one portion of the pumpkin mixture.
- Repeat until all sheets are used (reserve one filo sheet).
- Once finished fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Cover with the last filo sheet. Brush with oil and water. Sprinkle with some row sugar. Cut the pita into small squares.
- Reduce the oven temperature to 200C. Bake for 35-40 minutes until crisp. Leave to cool slightly, then serve warm or at room temperature.
- Before serving dust with some icing sugar (optionally)
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