Easy Feta and Pumpkin Phyllo (Filo) Savory Hand Pies

5 from 1 vote

Easy Feta and Pumpkin Phyllo (Filo) Savory Hand Pies

This recipe for feta and pumpkin phyllo (filo) savory hand pies is so easy, looks fancy, and tastes amazing. They can be served as an appetizer as is, and are just perfect for cocktail parties as they can be held and eaten with one hand. Or they can be served as a main dish with some veggies or a salad on the side. Pumpkin phyllo rolls are also perfect for Thanksgiving, potlucks, or any other gathering that you might have coming up this season!

Prep Time30

Cook Time30

Course: Appetizer

Cuisine: Anytime

Keyword: pumpkin hand pie, pumpkin phyllo roll, savory hand pie

Servings: serves

Calories: 246kcal

Ingredients

½ cup olive oil divided
1 white onion diced
2 cups pumpkin puree or roasted mashed pumpkin
⅛ teaspoon ground nutmeg
12 phyllo (filo) sheets thawed (see notes re thawing)
¾ cup crumbled feta cheese
2 tablespoons fresh thyme chopped

Instructions

Preheat your oven to 350 Fahrenheit or 175 Celcius.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot add in the diced onion and cook for 5 minutes or until translucent.
Add the pumpkin purée and the nutmeg. Season to taste, and cook for another 5 minutes.
Once heated through remove from heat and allow to cool completely.
Remove the thawed phyllo (filo) dough from the packaging, place it near your work surface and cover it with a damp dishcloth to prevent the pastry from drying out.
Take one sheet of the phyllo pastry and place it on your clean work surface. Using a silicone brush, spread the olive oil all over the sheet.
Place the second sheet of phyllo on top of the first oil-covered sheet. Repeat the previous step and brush the whole sheet with olive oil.
Spread ¼ cup of the pumpkin filling at the bottom of the sheet on the horizontal (usually shorter) side.
Add a heaped tablespoon of the crumbled feta on top of the filling.
Roll the pumpkin-filled sheets into a tight log. Twist the log into a spiral or a roll, and place it on a lined baking sheet. Repeat this step with the remaining pastry and filling.
Brush the finished rolls with the remaining olive oil, and place them into the oven on the baking tray. Cook in the oven for 30 minutes, or until golden and slightly crispy.
Remove the cooked rolls from the oven and sprinkle with fresh thyme on top.
Serve immediately.

Notes

Thawing Phyllo Pastry: To thaw phyllo pastry from the package, you need to give it time to thaw slowly. The best way to do this is to put it in the fridge and let it thaw overnight or for several hours until it is completely thawed.

Storing: The rolls can be kept in the fridge in an airtight container for up to 4 days.

Reheating: Do not microwave the pumpkin phyllo rolls as this will make them limp and soggy.

Freezing: The phyllo pumpkin rolls can be frozen for up to two months. Do not thaw them before cooking as they will become soggy. Instead, place the frozen pumpkin savory hand pie in a preheated oven.

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