Bake a Bulgarian dessert known as Tikvenik for Thanksgiving and Christmas.

feta cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Remove the sticker from the butternut squash and peel it with a potato peeler.

Rinse the squash with cold water, remove the seeds, and cut it into eight pieces.

Use a food processor to shred the butternut squash into little shreds.

Add a pinch of salt to the shredded squash to help release its juices.

Mix in half a cup to one cup of sugar, depending on your preference for sweetness.

Add vanilla extract and a lot of oil to the mixture.

Crush the walnuts, not too finely, and add them to the pumpkin mixture, then mix everything together.

Spread a nice amount of the pumpkin mixture evenly on a phyllo pastry sheet.

Grab three or four sheets of phyllo and roll it up like a cinnamon roll.

Sprinkle on a little bit of oil and place it in a preheated oven at 350 degrees.

Halfway through cooking, take it out and rub a stick of butter on it to make the phyllo dough crispier.

Let it cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens