Instructions
For the dip:
- Add the feta, pumpkin pureé, honey, chili flakes, salt and olive oil to a food processor. Process until smooth and creamy. Add another tablespoon of olive oil if needed.
- Pour into a bowl and use the back of a spoon to smooth it out. Drizzle olive oil all over and top with pumpkin seeds, chopped walnuts and chili flakes. Refrigerate in an airtight container for up to three days.
For the fillo crisps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Carefully lay a sheet of fillo onto the parchment paper and brush melted butter all over. Repeat with the remaining fillo sheets, smoothing out any air pockets.
- Sprinkle the salt and cinnamon all over. Using a pizza cutter, cut into 48 pieces (approximately 8×6 rectangles).
- Bake for 10 to 12 minutes or until golden brown. Let them cool for five to ten minutes before serving. Store the crisps in an airtight container for up to three days.
