Tikvenik . . . a sweet autumn version of the Spanakopita Pie made with pumpkin.
Tikvenik is a very traditional autumn and winter dish in Bulgaria.
500g of Pumpkin – diced
1 Cup Brown Sugar
1 Tablespoon Cinnamon
1 1/2 Cups Walnuts — chopped
400g “Spring Blue” Fine Filo Pastry
1/2 Cup Butter
Steam the pumpkin in the steamer until soft. Drain well and mash. Add brown sugar and cinnamon, cook over low heat, stirring constantly. Cool to room temperature, and add walnuts. Unfold the Filo Pastry . Take two sheets and dot with softened butter or brush with melted butter. Spread 1/2 cup of the pumpkin mixture across the width of the sheet. Fold in the two short end to seal in the pumpkin. Roll into a cylinder and then coil into a spiral. Repeat and keep adding to the spiral. Brush with melted butter. Bake in a preheated 425 degree oven until slightly brown. Reduce heat to 350 and bake for 40 minutes.
Serve warm or cold