| 1 large pumpkin |
remove rind and seeds, grate flesh |
leave for a little while, then strain out excess liquid by squeezing with your hands |
Set out 1 sheet of filo pastry, brush with butter, cover with 1 more sheet of pastry and more butter. Place 1/4 of the pumpkin mixture along the long side of the pastry, leaving a little space at the ends. Drizzle with a little more evaporated milk. Fold the ends over, then roll up the pastry. With a sharp knife, score guides so that you can cut the roll into quarters after baking. Repeat to make 3 more rolls. |
Place on greased baking tray. Bake in moderately hot oven 50–60 minutes. After 25 minutes of cooking, cut the portion marks all the way through. |