Ingredients for the Rustic Phyllo with Raki:

• 500 g durum flour (55%)
• 220 g water
• 1 tablespoon of raki
• 1 tablespoon of olive oil
• 1 pinch of salt
• Flour for rolling out the dough

Procedure:

We place the flour in a mixing bowl, creating a well in the centre, and pour in all the liquids. Knead the mixture until it forms a firm dough.

Shape the dough into a ball, coat it with a thin layer of olive oil, and allow it to rest for 30 minutes.

While the dough is resting, prepare the filling.

Once the dough has rested, divide it into balls weighing approximately 70-73 grams each. Roll out each ball into round sheets, about a millimetre thick, ensuring they're not too thin.

Ingredients for the Filling:

• 400 g boiled, mashed, and drained sweet pumpkin (yellow)
• 1 teaspoon of cinnamon
• 100 g granulated sugar
• 1/4 teaspoon of cloves
• 1/4 teaspoon of nutmeg
• 80 g blonde raisins
• 100 g walnuts, lightly crushed

Procedure:

Mix all the filling ingredients together and refrigerate while the dough is resting.

Spread the filling along one edge of each rolled-out phyllo sheet, forming a strip, and then tightly roll the sheet around the filling, twisting it to create a snail-like shape.

Arrange the pies on an oven baking pan, ensuring there is enough space between them. No more than 10 pies per pan. Pour plenty of oil underneath each pie and drizzle the same amount on top.

Bake the pies for 40-45 minutes at 140 degrees Celsius, and then increase the temperature to 180 degrees Celsius for the final 10 minutes.

Once baked, transfer the pies to a cooling rack to maintain their crispiness as they cool.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association