I have started making kolokithopita a lot in the autumn because I love butternut squash this time of year. This is how I make it:
I make a filling with pureed pumpkin or squash, a bit of sugar (I do it by taste because it depends how sweet the squash or pumpkin is), cinnamon, and nutmeg. I make this as pita triangles in the same way I would tiro pita or spanakopita triangles.
Do you guys also make this dish? What do you do? I have been wondering if I should mix some soft cheese in the filling, like a mascarpone or ricotta or the equivalent soft Greek cheese. Has anyone ever done that?
I make a filling with pureed pumpkin or squash, a bit of sugar (I do it by taste because it depends how sweet the squash or pumpkin is), cinnamon, and nutmeg. I make this as pita triangles in the same way I would tiro pita or spanakopita triangles.
Do you guys also make this dish? What do you do? I have been wondering if I should mix some soft cheese in the filling, like a mascarpone or ricotta or the equivalent soft Greek cheese. Has anyone ever done that?