- bacon - 180 grams
- bulb - 1 piece
- small squash or pumpkin - 1 piece
- fresh leaves of rosemary - 1 Art. a spoon
- goat cheese - 120 grams
- test filo - 240 Grams
- melted butter - 6 Art. spoons
- Parmesan cheese - 60 Grams (1 cup)
1. Preheat the oven to 220 degrees. Line the baking tray with parchment paper or a silicone mat. Cut the bacon into 6 mm cubes. Finely chop the onions. Peel and cut the pumpkin cubes 1 cm in size. Grind the rosemary. In a frying pan with non-stick coating, fry the bacon until a crisp on medium heat, about 8 minutes. Put the bacon into a large bowl. Drain the fat from the frying pan into a small bowl. Add 1 tablespoon of fat back to the pan, add onion. Fry, stirring, until the onion is browned around the edges, about 8 minutes. Put the onions in a bowl with bacon. Add another 1 tablespoon of fat from bacon along with the pumpkin. Cover the frying pan with a lid and fry, stirring, until the pumpkin is browned and softened, about 15 minutes. Using a potato press, lightly mash the pumpkin, and then put it in a bowl with onions and bacon. Add rosemary and goat cheese, stir. 2. Expand the filo dough and place it between two wet towels. Lightly sprinkle the second baking tray with oil. Put the phyllo leaf on a greased baking sheet, lightly brush with butter and sprinkle with grated Parmesan. Fold the filo in half to get a rectangle 7X22 cm. Sprinkle with oil. Spread 2 tablespoons of pumpkin filling on the dough and evenly distribute, leaving the edges intact for 1 cm. Close, as shown in the photo. 3. Put the pancakes on the baking sheet. Repeat with the remaining dough and stuffing. Pancakes should be placed on a baking sheet about 2.5 cm apart. 4. Bake until golden brown and crispy, about 15 minutes. Allow to cool for about 15 minutes before serving.
Servings: 16