Pita Bundevara (Sweet butternut squash pita)

  • 2.2lbs Butternut Squash (You'll need to remove the skin and then shred the soft part)
  • Filo dough
  • Brown sugar
  • 150grams Golden raisins
  • Cinnamon
  • Vanilla extract
  • Powdered/confectioners sugar
  • 1 tsp baking soda
  • Sparkling water (non flavored and unopened)
  • EVOO

  1. Preheat oven 350 degrees

Cooking the Squash Filling
  1. Shred the butternut squash into thin strands.
  2. In a large pot, warm a little olive oil. Heat it up and then place the shredded butternut squash.
  3. Stir with a wooden spoon.
  4. Place a "large coffee mug" full of sugar into the squash.
  5. Mix this until the sugar melts completely. Once it does, add in the vanilla, cinnamon, and golden raisins.
  6. Set aside to cool.
  1. In a small bowl, mix baking soda, sparkling water. Then, pour in half a cup of olive oil and mix together. 
  2. Be careful when you're doing this – it will cause bubbles to emerge.

Next Steps
  1. Have the filo dough available.
  2. Take a 9x13 glass baking pan and grease it with olive oil.
  1. Place about 4 sheets of filo dough on the bottom of the pan and then spread about 3 spoonfuls of the squash filling and 2 spoons of the dressing. You can either repeat this step until you're done with the filling or you can roll the 4 sheets into a horizontal roll and continue this step for the rest of the filling. I prefer to layer additional sheets of filo dough so that it's flaky. If you're rolling, you'll have about six-seven rolls.
  2. Bake for 30-40 minutes until golden brown.
  3. Let cool, then serve sprinkled with powdered sugar on a pumpkin plate if possible. 🎃