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Savory Pumpkin Phyllo Tart

Total Time: 2 HR Makes: 8 servings
Prep Time: 30 MIN Cook Time: 1 HR 30 MIN

Stuffed with a mixture of pumpkin, two cheeses and more, this flaky and savory phyllo tart makes for a great anytime treat.

  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 4 cups sweet cooking pumpkin (or butternut squash), peeled, seeded, and cut into 1/2-inch pieces (about 1 pound)
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup onions, finely chopped
  • 1/2 cup scallions, finely chopped
  • 3 tablespoons bulgur, uncooked
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup Kefalotyri (or Parmesan) cheese, grated
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons butter
  • 1/4 teaspoon ground cinnamon


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350⁰F.

In a large bowl, combine the pumpkin, 1 tablespoon oil, oregano, salt and pepper. Toss to coat. Lightly brush a large baking sheet with 1 teaspoon oil and evenly spread the pumpkin over it. Bake 30 to 40 minutes or until tender, stirring several times. Place pumpkin in a large bowl and let cool to room temperature.

In a medium skillet, heat 1 tablespoon oil over medium heat. Add onions and scallions and cook for 3 to 5 minutes. Add bulgur, feta, Kefalotyri, and parsley to pumpkin mixture, stirring to combine.

In a small saucepan, melt the butter with the remaining 2 tablespoons oil over medium heat. Lightly brush a 10-inch deep-dish pie plate with  butter-oil mixture. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Overlap 10 phyllo sheets in the pan, brushing each sheet with the butter-oil mixture. Cover the bottom and sides of the pan, and let the excess phyllo hang over the edge. Pour the pumpkin filling over the phyllo and spread it out evenly. Fold the overhanging phyllo over the top of the mixture. Brush with the butter-oil mixture. Top with the remaining 10 phyllo sheets, brushing each with butter-oil mixture.
Fold up the overhanging phyllo, tucking in the edges to seal. Brush top phyllo layer with butter-oil mixture. Sprinkle the top with ground cinnamon.
Bake 40 to 45 minutes or until golden brown. Cool for 1 hour before serving.