Cypriot Halloumi and Pumpkin Filo Pie (Kolokotes)

Ingredients

• 300 g pumpkin, peeled and grated
• 150 g halloumi cheese, grated
• 50 g raisins
• 2 tbsp fresh mint, finely chopped
• 8 sheets filo pastry sheets
• 4 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tbsp semolina
• 1/2 tsp black pepper
• 500 ml vegetable oil, for frying

Instructions

1. 1

   Place the grated pumpkin in a colander, sprinkle with a pinch of salt, and let it drain for 30 minutes. Squeeze out excess moisture with a clean towel.

2. 2

   In a bowl, combine the drained pumpkin, grated halloumi, raisins, chopped mint, flour, semolina, and black pepper. Mix well and let the filling rest for 15 minutes while you prepare the pastry.

3. 3

   Cut the filo sheets in half crosswise to make 16 rectangles. Keep them covered with a damp towel to prevent drying out.

4. 4

   Take 2 filo halves, brush lightly with olive oil, and layer them. Place 2 tablespoons of filling along one short edge, fold in the sides, and roll up into a tight parcel. Repeat with remaining filo and filling to make 8 pies.

5. 5

   Heat vegetable oil in a deep frying pan to 170°C (340°F). Fry the pies in batches for 3-4 minutes per side until golden and crisp, about 12-15 minutes total.

6. 6

   Drain the pies on paper towels and serve warm.