Filo Stuffed with Squash, Onions, Walnuts and Pomegranate Seeds
A crispy and delicious appetizer made with squash, onions, walnuts and pomegranate seedsMakes 6; Preparation and Cook Time: 40 minutesIngredients½ pounds of uncooked, peeled squash, grated (butternut or Hubbard work well)½ onion, chopped6 tablespoons butter¼ cup chopped walnuts¼ cup pomegranate seeds½ teaspoon sumac12 sheets filo doughDirectionsSauté onions in three tablespoons of butter until transparent. Add grated squash and cook until tender, about 10 minutes. Stir in half the sumac, the walnuts and pomegranate seeds. Season with salt and pepper. Melt the remaining butter and set aside with a pastry brush. Spread a layer of filo horizontally on table or counter. Brush with melted butter. Repeat so that you have two layers. Place two tablespoons of filling in the center, about 1 ½ inches in from the left end. Pick up the top lefthand corner and bring it over 2 inches to the right to meet the bottom edge and form a triangle. Fold over at the straight edge in the center from left to right. Pick up the lefthand bottom corner and bring it over 2 inches to the top edge. Fold over in the center, from left to right. Continue until all the strip of filo is used. (You can first practice with a paper napkin and this will become very clear to you.) Brush stuffed pastry with melted butter, sprinkle with sumac and place on parchment-lined baking sheet. Bake at 350°F for 45 minutes.
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