3 min read

Kolokithopita-Pumpkin Pie

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This pumpkin pie or “pita” had been on my mind for months.

Is it only me or do you get an idea about food in your head and then get obsessive about it?

However, it wasn’t until I shared my pumpkin and cardamom tsoureki recipe with you recently that I actually got around to cooking it.

I distinctly remember this pie when I first visted Greece as a youngster.

Now, I’ve explained many times on this blog that my eating behaviours as a child were quite fussy. I tortured my parents with my difficult requests (which were not always met, by the way!).

Somehow this pie made its way to my palate and I think my tastebuds went on a very happy journey.

The pumpkin provided a natural sweetness and combined with the heady aroma of cinnamon and cloves, it was a force to be reckoned with!

And let’s not forget the home made fillo, lovingly rolled with precision and care.

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The version I tried also included currants and rice.

I know it sounds odd to include uncooked rice but I believe it was used to absorb the excess moisture created by the grated pumpkin.

For this first time experiment I decided to use mashed pumpkin and the results were very similar tasting. I did include the rice as well however the texture was a lot softer.

If you don’t have currants, you can substitute them by using sultanas or raisins.

The final step is to dust it all with a little icing sugar and extra cinnamon (oh yes!).

I like to serve it slightly warm and it’s perfect with a cup of coffee for breakfast.

I think my Greek pie cravings are satisfied.

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KOLOKITHOPITA-GREEK SWEET PUMPKIN PIE RECIPE

Ingredients:

  • 400 grams mashed pumpkin
  • 90 grams caster sugar
  • 60 grams short grain rice, uncooked
  • 100 grams raisins
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 10 sheets fillo pastry
  • 100 grams melted butter
  • extra cinnamon and icing sugar to dust

Instructions:

  1. Preheat your oven to 180 deg C and butter grease your baking pan with a little melted butter.
  2. Combine the pumpkin, sugar, rice, raisins and spices in a bowl and set aside.
  3. Brush the first 5 sheets of fillo with melted butter and proceed to layer them in your pan, ensuring they are overlapping.
  4. Spread the pumpkin pie filling over the fillo and smooth it out. Any excess fillo overhanging can now be tucked over the filling.
  5. Take the next 5 sheets of pastry, brush them with melted butter and proceed to layer them over the top. Brush the top of the pie with any excess butter and score the pastry with a sharp knife to create a diamond pattern. (do not cut right into the pie-just the top layers of the fillo).
  6. Bake in the oven for 40-45 mins until golden brown and allow to cool before dusting with extra cinnamon and icing sugar.

Notes

I used a baking pan or “tapsi” as it’s known in Greek that measured 28cm in diameter. It’s a lot smaller than the traditional larger ones.

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  • bellini

    I have never tried anything like it but one of these days i will.

  • Robin Kamilos

    This looks absoultely divine! Shared on my fb page and definitely will make this for my DH< who is greek btw.
    Thank you for your blog, and your wonderful pictures! You could almost eat the page!!!

  • ελία βεβία

    im from greece.i live in thessaloniki and im in love with ur blog ! keep up this perfect work ! traditional greek kitchen is one of the best in the world 🙂

  • Rosa

    A fabulous pie! Wonderfully autumn-like and surely extremely delicious.

    Cheers,

    Rosa

  • Basil Stathoulis

    Wow..great pictures for a fantastic pita!

  • katy

    I love kolokithopita; since my boyfriend is Greek, we’ve worked it into our holiday traditions, although we make ours with crushed almonds and a cinnamon syrup.

  • Aside from the rice, raisins and spices, this is almost like the pumpkin strudel Mum used to make. Yours looks so delicious!

  • My family is from Cyprus and we make something very similar but
    they are never bake it in a tapsi – my mum always makes them into mini servings
    and shaped like English pasties – she uses a thicker dough and hand rolls the edges so its
    nice and crunchy after its baked…

    and she also uses burguri instead of rice – I like the look of yours, I will have to try
    your recipe one day! Wish I had a piece right now actually!

  • Ada Plainaki

    Wow! You are really good Peter, that’s look so yummy! Well done!

  • I must admit that I eat it at least once a year but I’ve never made it myself. I tried it for the first time in Greece as well. But just one thing, the ones I saw in Greece didn’t look as pretty as yours.

    Marta @ What Should I Eat For Breakfast Today?

  • Kate Crocker

    Divine, divine! I’ve been a little fascinated with pumpkin as an ingredient for sweets lately – I’ll have to try this. It just looks and sounds so amazing.

  • The uncooked rice cooks in the oven? I hate to sound stupid but I figure if I don’t ask I won’t find out. 🙂 It sounds (and looks) wonderful. Crunchy on the top and creamy and spicy on the inside.

  • Gorgeous kolokithopita, and beautiful photos Peter. I’ve been wanting to buy a tapsi for ages. I’m going back to Greece in August and will definitely be stocking up on a few Greek kitchen utensils!

  • Banana Wonder

    This is awesome Peter. Uncooked rice all the way – it’s the secret Greek thing to add to pitas. Happy kolokithi season to you!

  • hanseata

    I love the annual Greek Festival hosted by the Greek Orthodox Church in Portland (ME). There you can get foods that are never served in Greek restaurants (at least those I know in Maine and Hamburg). This Greek answer to pumpkin pie looks wonderful!

  • Kim Robbins

    Crazy question but where did you get the pan??i have one just like it that i use for biscuits and it is the perfect size so i want to buy another.problem is i got the pan from a thrift shop or yard sale! !kim

    • Peter G

      Hi Kim. I bought the pan at a goodwill shop.

  • Making this today.. I am looking forward to it

  • Alexandra V. Jones

    I totally wanted to make a pumpkin galaktoboureko, would that be sacrilege? Considering there is already a Grecian version of pumpkin pie? Your blog is so stunning and sophisticated sometimes I honestly get a little jealous of its perfection! LOL! It just really inspires me. I have major blog envy for sure, come visit my inferior blog Lollipopsicle.net I really tried hard to make my Dolmathes look pretty on my post with little success, how did you work your magic on those too?

  • Rosemary Itwaslikethatwhenigot

    your receipe and pictures look amazing! did you pre boil the pumpkin before mashing?

    • Peter G

      I either roast it or steam it. Cheers