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Greek
Ingredients
  • 375g Antoniou Fillo Pastry
  • 200g salted butter, melted
  • ½ cup fine bulgur wheat
  • 1kg Butternut pumpkin, peeled and coarsely grated
  • ½ cup fennel fronds, chopped finely
  • ⅓ cup olive oil
  • 1 cup sultanas
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 1 teaspoon ground cinnamon
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