Kolokoti — Cypriot Pumpkin and Bulgur Pasty

Coarsely grate the pumpkin, salt it, leave for thirty minutes, then squeeze out the liquid by hand.

Combine the squeezed pumpkin with raw fine bulgur, soaked and drained raisins, cinnamon and sugar.

Knead flour, olive oil, salt and warm water into a soft, non-sticky dough and rest it for thirty minutes.

Roll walnut-sized pieces thin, spoon filling into the centre, fold into half-moons and press the edges with a fork.

Arrange on an oiled tray and bake at 200°C for 30-35 minutes, until golden.

Cool on a rack for ten minutes; cut too soon and the filling runs.