See pumpkin isn’t just for Basic white girls! I try to tell everyone that you can change pumpkin into anything. Especially savory since it is a vegetable. Greeks having been using pumpkins way before we thought to make a latte out of it. So people need to stop thinking its some new magical flavor.

This is a really cool Greek dish and I decided to play around with it to make it healthy. It was very simple to make actually.

What you need:

1 cup pumpkin puree
1/2 cup reduced fat mozzarella cheese, or use feta and be more traditional
cooking spray
2 medium to large zucchinis sliced thin length wise
4 egg whites
salt and pepper to taste
30 sheets or so of store bought phyllo dough

For the topping you will need 1/2 cup Trader Joe’s pumpkin spice pumpkin seeds. ( or plain seeds)

Directions:

Heat oven to 350 and  lay out your dough. You will need to spray the pan down before placing the first layer of dough. Be careful because it breaks and you should move quickly. You layer according to how the items are listed. So first the pumpkin, then cheese, then zucchini then a tiny bit of egg white. Lastly cover with another layer of dough. The amount of layers vary but I did 4. Your last layer should be the dough and then you finish that with the last bit of egg white and place in the oven. Bake for 20 minutes and check. This is where you add the pumpkin seeds to the top and let it finish baking for another 15-20 minutes.

31 Days of Pumpkin!