Butternut Pie with phyllo dough is one of my favorite pies! It is full of flavor and goodness and you can make it according to your taste. I love walnuts, almonds and raisins and I use a lot of them together with cinnamon, which is another favorite of mine. It is made in a jiffy and it is eaten a lot faster!





Phyllo dough about 8 sheets
Oil to brush the phyllo dough sheets
3 cups mashed butternut
¾ cups brown sugar
1 ½ cups walnuts roughly chopped
1 ½ cups almonds roughly chopped
1 ½ cups raisins
1 ½ teaspoons cinnamon (or according to taste)
½ teaspoon cloves, powdered
1/3 teaspoon allspice, powdered
2 tablespoonfuls margarine
1 egg beaten to brush top of pie



Mix the mashed butternut, with the sugar, walnuts, almonds, raisins, cinnamon, cloves and allspice. Melt the margarine and add to the mixture. Stir gently to mix the ingredients.

Oil lightly a medium baking pan. Lay one sheet of phyllo dough on the pan and brush lightly with oil. Place a second sheet and brush with oil, and then a third, a fourth and lastly a fifth sheet. Don’t forget to oil the sheets that overhang. The oil helps to keep the dough sheets crisp.

Pour the mixture with the butternut in the pan. Fold the overhanging sheets of dough over the filling and start laying the rest of the phyllo sheets on top. As the sheets will be rather large, fold them in two, brushing them lightly with oil. Finally, brush the top with a little oil and the beaten egg.

Bake in a pre-heated oven at 160oC for about 1 hour.

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