Ginger Pumpkin Triangles - cooking recipe

Ingredients

1 tbsp olive oil
7 oz pumpkin or acorn squash, peeled and finely diced (about 3/4 cup)
2 tbsp pine nuts
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp minced chili
1 small bunch cilantro, chopped
6 sheets phyllo
7 tbsp butter, melted
None None Sesame seeds, to sprinkle
None None Salad, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a baking sheet.
Heat oil in skillet on medium heat. Saute pumpkin for 4-5 mins. Add pine nuts, ginger, chili, and garlic. Cook, stirring, for 2-3 mins, until pine nuts are golden and pumpkin is tender. Remove from heat and stir in cilantro.
Working on a clean surface, layer two sheets phyllo, brushing each with butter. Cut into 6 equal strips.
Place heaped teaspoonfuls of mixture onto end of each strip of pastry.
Fold pastry over to form a triangle. Continue folding, keeping the triangle shape, to the end of the pastry strip. Arrange on tray.
Brush pastries with remaining butter and sprinkle with seeds. Repeat with remaining pastry and filling. Bake for 10-15 mins, until golden and crisp. Serve with salad.