{"id":2546,"date":"2023-02-02T14:06:09","date_gmt":"2023-02-02T14:06:09","guid":{"rendered":"https:\/\/www.fiveminutesspare.com\/food\/?p=2546"},"modified":"2023-02-02T14:06:09","modified_gmt":"2023-02-02T14:06:09","slug":"pumpkin-borek","status":"publish","type":"post","link":"https:\/\/www.fiveminutesspare.com\/food\/pumpkin-borek\/general\/","title":{"rendered":"Pumpkin borek"},"content":{"rendered":"<p>This is made possible by <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a> Foods!<\/p>\n<h2 class=\"recipe-ingredients__heading gel-double-pica\">Ingredients<\/h2>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the pumpkin borek<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">800g\/1lb 12oz pumpkin or\u00a0butternut squash<\/li>\n<li class=\"recipe-ingredients__list-item\">125ml\/4\u00bdfl oz\u00a0olive oil<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tsp\u00a0sea salt<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tsp ground\u00a0cinnamon<\/li>\n<li class=\"recipe-ingredients__list-item\">1\u00bd tbsp\u00a0harissa\u00a0paste<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tbsp\u00a0caster sugar<\/li>\n<li class=\"recipe-ingredients__list-item\">40g\/1\u00bdoz fine\u00a0bulgur wheat, cooked<\/li>\n<li class=\"recipe-ingredients__list-item\">50g\/1\u00beoz\u00a0sultanas\u00a0or raisins<\/li>\n<li class=\"recipe-ingredients__list-item\">4\u00a0spring onions<\/li>\n<li class=\"recipe-ingredients__list-item\">\u00bd bunch\u00a0dill<\/li>\n<li class=\"recipe-ingredients__list-item\">300g\/10\u00bdoz\u00a0filo pastry<\/li>\n<li class=\"recipe-ingredients__list-item\">1\u00a0garlic\u00a0clove<\/li>\n<li class=\"recipe-ingredients__list-item\">freshly ground\u00a0black pepper<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the whipped feta<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">200g\/7oz\u00a0feta<\/li>\n<li class=\"recipe-ingredients__list-item\">175g\/6oz Greek\u00a0yoghurt<\/li>\n<li class=\"recipe-ingredients__list-item\">2 tbsp extra virgin\u00a0olive oil<\/li>\n<li class=\"recipe-ingredients__list-item\">1\u00a0lemon, zest only, grated<\/li>\n<li class=\"recipe-ingredients__list-item\">sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<h2 class=\"recipe-method__heading gel-double-pica\">Method<\/h2>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Preheat the oven to 240C\/220C Fan\/Gas 9.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Peel and chop the pumpkin into 2cm pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Toss together well and spread out into one even layer. Place in the oven for 30 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Remove from the oven, spoon into a bowl, and leave to cool.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">When the pumpkin has cooled, stir in the bulgur wheat and sultanas or raisins.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Trim and finely chop the spring onions and dill.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the pumpkin pieces with the back of the spoon.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the borek, preheat your oven to 220C\/200C Fan\/Gas 7.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Brush a 22cm springform cake tin with a little oil. Lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Spoon one-third of the mixture in a line about 4cm above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Place the filled swirl in the middle of the cake tin.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 45 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">While the pie is baking, make the finishing oil.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn&#8217;t burn.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Serve sprinkled with the remaining chopped dill and the whipped feta.<\/p>\n<\/li>\n<\/ol>\n<p><em><strong>Banner and Image Credit: <a class=\"mui-19sk0fy-a-underline-inherit-linkContainer\" href=\"https:\/\/www.shutterstock.com\/g\/HalynaVitiuk\">Galigrafiya<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is made possible by BBC Foods! Ingredients For the pumpkin borek 800g\/1lb 12oz pumpkin or\u00a0butternut squash 125ml\/4\u00bdfl oz\u00a0olive oil 1 tsp\u00a0sea salt 1 tsp ground\u00a0cinnamon 1\u00bd tbsp\u00a0harissa\u00a0paste 1 tbsp\u00a0caster sugar 40g\/1\u00bdoz fine\u00a0bulgur wheat, cooked 50g\/1\u00beoz\u00a0sultanas\u00a0or raisins 4\u00a0spring onions \u00bd bunch\u00a0dill 300g\/10\u00bdoz\u00a0filo pastry 1\u00a0garlic\u00a0clove freshly ground\u00a0black pepper For the whipped feta 200g\/7oz\u00a0feta 175g\/6oz Greek\u00a0yoghurt 2&#8230;<\/p>\n","protected":false},"author":58,"featured_media":2547,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[291],"tags":[],"class_list":["post-2546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=2546"}],"version-history":[{"count":1,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2546\/revisions"}],"predecessor-version":[{"id":2548,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2546\/revisions\/2548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/2547"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=2546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=2546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=2546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}