Recipe: Greek Rodanchos (pumpkin strudel) (re: Pumpkin pita)

Amy - many of the Greek cookbooks have recipes for pumpkin pita - I have not made any but have heard they're good. I have loaned the 3 or 4 Greek cookbooks to a friend as she's looking for some other recipes so I can't check for awhile. But I'm sure your public library will have some and you could look there.

Not a 'pita' - but the November issue of BETTER HOMES & GARDENS MAGAZINE - one of the 'cook of the month' winners is a PUMPKIN STRUDEL with phyllo dough -- it looks very very good.

Editor's note:

Greek Rodanchos (pumpkin strudel)
rec.food.cooking/Alexandra Schmidt (1992)
makes 16, pareve

1 (16-ounce) can pumpkin (not the remade pie filling)
1/2 - 1 1/2 tbsp. cinnamon
1/2 cup vegetable oil
5-6 tablespoons sugar
16 sheets fillo dough

Preheat oven to 350. Grease a cookie sheet.

In a saucepan combine the pumpkin, sugar, cinnamon, and 1 tbs. of the oil. Stirring constantly, heat over a low flame until all liquid evaporates. Then set aside.

Taking one sheet of fillo at a time while keeping the rest covered, fold the sheet in half. Brush with oil. Then place 2 tbs. of the filling along the long side. Close the fillo, rolling jelly-roll fashion.

Being very careful, twist the ling roll and then roll it up like a snail, with the outside tucked under. Brush with oil and place on the cookie sheet.

Continue until all the filling is used up.

Bake 20-25 minutes, until golden brown. If at the end of the time the rodanchos are not yet golden, raise the oven to 375 for a few minutes.