How to make
The peeled pumpkin needs to be diced. Peel the onion and just like the spinach, wash and finely chop it.
Mix the vegetables with the spices - black pepper, cumin, paprika, savory herb and basil (dried and crushed).
In a separate bowl, mix the egg with the yogurt and baking soda in it and season with Himalayan salt.
One package of fine filo pastry sheets contains about 12-14 sheets. Since we are going to use two sheets for one triangular pastry, according to the number of sheets, divide the two types of stuffing into 6-7 equal parts.
Grab two fine sheets, spread the first one with oil on both horizontal ends and turn it upside down and place the second one on top.
Using a silicone brush, grease the middle of the crust (the whole dry strip) and fold it in half on the longer side. Spread the yogurt mixture and sprinkle with vegetable stuffing.
Fold it into a triangle (as shown in the photos). In the same way use up the other products and arrange the folded triangles in a flat tray, greased with oil.
Spread the pastries with the remaining yogurt mixture on top and in case there is none, spread a beaten scrambled egg with a silicone brush.
Bake at 390°F (200 degrees) for about 20-25 minutes. Serve them while they're warm and crunchy.
Incredibly delicious spinach and pumpkin triangular pastries, which are a favorite for both young and old! A great idea for a wonderful family lunch.
