Ingredients
- ♡ 3 cups (¾ of small pumpkin 2kg) roasted mashed pumpkin
- ♡ 150g feta (crumbled)
- ♡ 2 eggs, lightly beaten
- ♡ pepper to taste
- ♡ sage to taste (chopped)
- ♡ ¼ cup olive oil
- ♡ ½ cup butter, melted
- ♡ 6 sheets Phyllo pastry
Instructions
- ♥ Preheat oven 210ºC
- ♥ Mix roasted pumpkin, feta, eggs, pepper and sage in a bowl.
- ♥ Grease a 12 hole muffin tin
- ♥ Brush and layer 3 sheets of the Phyllo pastry with melted butter.
- ♥ Cut into 6 rectangles and insert into the muffin tin and fold the corners into the centre. Repeat with remaining sheets
- ♥ Spoon in the pumpkin mixture
- ♥ Bake 20 minutes or until golden
- ♥ Enjoy!
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