Tikvenik (Bulgarian Sweet Pumpkin Filo Pie)
Rolled filo coiled around spiced pumpkin and walnuts, baked crisp. A classic Bulgarian sweet pie that happens to be vegan.
- Time1 hr 20
- LevelMedium
- Costabout £0.56 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a large frying pan. Cook the grated squash over a medium heat for 8 minutes, stirring, until soft and most of the liquid has gone.
8 min - 2
Take off the heat and stir in the sugar, walnuts, cinnamon and vanilla. Leave to cool.
- 3
Heat the oven to 180°C (160°C fan) and oil a 24 cm round tin. Lay 2 sheets of filo on the board, overlapping slightly, and brush with oil. Spoon a quarter of the filling in a line along one long edge.
- 4
Roll up into a long sausage, then curl it into a coil. Place it in the middle of the tin. Repeat with the remaining filo and filling to make 4 rolls, joining each one to the end of the last as you coil.
- 5
Brush the top generously with oil and bake for 40 minutes until crisp and golden.
40 min - 6
Cool for 15 minutes, dust with icing sugar and cut into wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
