Pumpkin filo pie

Hot, cheesy and utterly delicious, this pumpkin filo pie is infused with beautiful fresh thyme and oregano to create a tasty one-pot dinner dish.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
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Pumpkin filo pie
  • 1 kilogram pumpkin, peeled, chopped
  • 2 tablespoon olive oil
  • 2 clove garlic, sliced
  • 1 tablespoon thyme leaves, plus extra, to serve
  • 1 tablespoon oregano leaves, plus extra, to serve
  • 16 sheets filo pastry
  • 1 1/2 cup grated mozzarella cheese
  • 1/2 cup grated parmesan
  • 8 eggs, lightly beaten
  • 300 millilitre carton thickened cream


Pumpkin filo pie
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
  • 2
    Combine pumpkin, oil and garlic on tray. Scatter over thyme and oregano. Toss to coat. Season to taste. Bake 30 minutes, until cooked through and golden. Remove from oven. Reduce oven temperature to 180°C (160°C fan-forced).
  • 3
    Lightly grease a large, shallow 8-cup baking dish with oil. Combine pumpkin, parmesan and mozzarella in a medium bowl. Layer 4 sheets of filo on bench, spraying each lightly with oil. Spread 1/4 of pumpkin and cheese mixture lengthways down centre of pastry. Roughly pleat each end of pastry stack. Roll into a loose scroll, filling exposed. Place in dish. Repeat with remaining ingredients, easing each scroll into dish.
  • 4
    In a large jug, whisk eggs and cream together. Season to taste. Pour evenly over pastry scrolls, ensuring corners and gaps are filled.
  • 5
    Bake 40-45 minutes, until egg is set and golden. Sprinkle with extra herbs to serve.


For a lower-fat version, you can use low-fat cheese and milk in place of cream.

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