Kolokithopita is a Greek pumpkin pie made with shredded pumpkin, rice, and warm Fall spices - all encased in a crispy, light filo pastry. It's different, delightful and downright delicious.
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Why this recipe works
- It's the perfect treat. Are you looking for something completely different? Kolokithopita is the ideal sweet Greek pumpkin pie - best served with a strong cup of coffee! Enjoy it slightly warmed for breakfast, or indulge in a few slices in the afternoon.
- It's traditional. This Greek recipe derives from the Southern region of the Peloponnese. Unlike your classic American pumpkin pie, this traditional Greek recipe uses raw, shredded pumpkin and uncooked rice (the rice helps absorb the excess moisture from the pumpkin). Kolokithopita is finished off with ground cinnamon and a little powdered sugar and wrapped in a filo pastry.
- It has balanced flavours. The natural sweetness of the pumpkin, along with the heady aroma of cinnamon and cloves - it's the perfect Fall flavour powerhouse sharing similar flavours to my healthy pumpkin scones.
What goes into this recipe
- Pumpkin (butternut squash).
Use a good quality pumpkin or butternut squash (not a carving pumpkin). If you're in a pinch, you can also use canned pumpkin purée - however, this will make the pumpkin pie's texture quite soft. - Caster (superfine) Sugar.
Adds a complementary sweetness to the pumpkin pie. If you like, you can substitute with brown sugar instead. - Short-Grain Rice.
Perhaps a little unusual, but adding rice to the kolokithopita helps absorb any excess moisture created by the pumpkin. Short grain rice works best, but regular rice is fine too. I wouldn't use basmati or Jasmine as these rice varieties have a robust perfumed aroma - which can change the flavour profile of the pie. - Currants.
Currants offer an extra hint of sweetness and provide a little texture. Substitute with black or regular raisins if you can't find these. - Ground Cinnamon.
Synonymous with many Greek desserts, this kolokithopita would not be complete without this aromatic spice. - Ground Cloves.
A little clove flavour is optional, and I find that it complements the cinnamon perfectly. - Filo (Phyllo) Pastry.
A lot of Greek pie recipes make use of filo - and this pumpkin pie is no exception. But, again, use a good quality store brand. (if you love filo, check out my chocolate baklava and galaktoboureko for inspiration). - Olive Oil.
I love to use Greek extra virgin olive oil in my Greek recipes. It might seem strange to use olive oil in this sweet pumpkin pie - but it works beautifully! Alternatively, use good quality unsalted butter instead.
How to make this recipe
- Step 1: Preheat your oven to 180 deg C and grease a 26cm - 10" round baking pan with a bit of olive oil.
- Step 2: Grate your pumpkin using a vegetable grater. (you could also use a food processor with the shredding attachment).
- Step 3: Place the shredded pumpkin in a kitchen towel or cloth over a large bowl and squeeze out all the excess liquid.
- Step 4: Combine the squeezed pumpkin, sugar, rice, currants, olive oil and spices in a bowl and combine well.
- Step 5: Brush the first five sheets of filo with olive oil and proceed to layer them in your pan, ensuring they are overlapping.
- Step 6: Spread the kolokithopita filling over the fillo and smooth it out. Tuck any excess fillo overhanging over the filling.
- Step 7: Take the following five pastry sheets, brush them with olive oil and layer them over the top. Next, brush the top of the pie with olive oil 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 filo).
- Step 8: Bake the kolokithopita in the oven for 40-45 mins until golden brown. Allow cooling before dusting with extra cinnamon and powdered sugar.
Expert Tips
- Remove excess moisture. It's essential to squeeze the excess water out of the pumpkin - this ensures the kolokithopita holds its shape and does not become too "loose" or soggy. (Using a kitchen towel and a little elbow grease gets the best results).
- Prepare your filo. To work with commercial filo correctly, bring it out of the fridge (still in the box) and allow it to come to room temperature. When you're ready to work with it, place some parchment paper on your workbench and place the filo on top. Cover with some more parchment paper and a damp kitchen towel.
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Top Tip: Using a damp kitchen towel directly on top of the filo causes the sheets to become too wet and gummy to use.
- Score your filo. To score your filo pastry, use a sharp knife and cut through the top layers of the filo sheets. Scoring helps the steam escape while the pumpkin pie is baking - plus, it allows us to see our sliced portions.
Variations
- Substitute the rice with chopped walnuts if it doesn't appeal to you (I think it's fantastic and adds a little structure and body).
- Add ⅓ cup of sesame seeds to the pumpkin mixture for a mild, sweet, nutty hit.
Storing & reheating
- Store - place the pumpkin pie in the refrigerator covered with aluminium foil for up to five days. Alternatively, place the sliced pieces in an airtight container (make sure they are separated).
- Reheat - in the microwave for 10-15 seconds or reheat in a low oven for 10 minutes.
FAQ's
How do you pronounce kolokithopita?
You pronounce it ko-lo-kee-tho-peeta.
Why is this kolokithopita sweet?
In Greece, the word "kolokithi" can mean zucchini, pumpkin or squash. Greeks often make a savoury pie with zucchini and feta cheese which has the same name! This dish is usually prepared in regional areas when the weather gets cooler.
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📖 Recipe
Kolokithopita - Greek Pumpkin Pie
Kolokithopita is a Greek pumpkin pie made with shredded pumpkin, rice, and warm Fall spices - all encased in a crispy, light filo pastry. It's different, delightful and downright delicious.
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Enter your email and we’ll send the recipe directly to you!
Conversions
Ingredients
- 500 grams pumpkin, shredded (see note 1)
- 150 grams sugar, caster (superfine) - if using brown reduce to 100g
- 120 grams rice, short-grain, uncooked (see note 2)
- 100 grams currants, (see note 3)
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves, (optional)
- 10 sheets fillo pastry
- 150 mls olive oil, extra virgin preferred
- extra cinnamon and powdered sugar to dust
Instructions
- Preheat your oven to 180 deg C and grease your baking pan with a little olive oil. Make sure your filo is at room temperature or slightly cool. (see note 4)
- Grate your pumpkin using a vegetable grater. (you could also use a food processor with the shredding attachment).
- Place the shredded pumpkin in a kitchen towel or cloth over a large bowl and squeeze out all the excess liquid. (see note 5)
- Combine the squeezed pumpkin, sugar, rice, currants, olive oil and spices in a bowl and combine well.
- Brush the first five sheets of filo with olive oil and proceed to layer them in your pan, ensuring they are overlapping.
- Spread the kolokithopita filling over the fillo and smooth it out. Tuck any excess fillo overhanging over the filling.
- Take the following five pastry sheets, brush them with olive oil and layer them over the top. Next, brush the top of the pie with olive oil 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 filo). (see note 6)
- Bake the kolokithopita in the oven for 40-45 mins until golden brown. Allow cooling before dusting with extra cinnamon and icing sugar.
Peter's Tips →
- Use a good quality pumpkin or butternut squash (not a carving pumpkin). If you're in a pinch, you can also use canned pumpkin purée - however, this will make the pie's texture quite soft.
- Substitute the rice with chopped walnuts if it doesn't appeal to you (I think it's fantastic and adds a little structure and body).
- Currants offer an extra hint of sweetness and provide a little texture. Substitute with black or regular raisins if you can't find these.
- Prepare your filo. To work with commercial filo correctly, bring it out of the fridge (still in the box) and allow it to come to room temperature. When you're ready to work with it, place some parchment paper on your workbench and place the filo on top. Cover with some more parchment paper and a damp kitchen towel.
- Using a damp kitchen towel directly on top of the filo causes the sheets to become too wet and gummy to use.
- Remove excess moisture. It's essential to squeeze the excess water out of the pumpkin - this ensures the kolokithopita holds its shape and does not become too "loose" or soggy. (Using a kitchen towel and a little elbow grease gets the best results).
- Score your filo. To score your filo pastry, use a sharp knife and cut through the top layers of the filo sheets. Scoring helps the steam escape while the pumpkin pie is baking - plus, it allows us to see our sliced portions.
Nutrition
Serving: 1 slice | Calories: 556 kcal | Carbohydrates: 91 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 3 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?Please consider Leaving a Review!
This post was originally published in June 2013, but was republished with new content and pictures in October 2021.
bellini says
I have never tried anything like it but one of these days i will.
Robin Kamilos says
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 says
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 says
A fabulous pie! Wonderfully autumn-like and surely extremely delicious.
Cheers,
Rosa
Basil Stathoulis says
Wow..great pictures for a fantastic pita!
katy says
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.
john | heneedsfood says
Aside from the rice, raisins and spices, this is almost like the pumpkin strudel Mum used to make. Yours looks so delicious!
Lizzy (Good Things) says
Dear John and Peter... I have had a love affair with pumpkin strudel my entire life! If I may share this with you... http://www.bizzylizzysgoodthings.com/2/post/2011/09/my-love-affair-with-pumpkin-strudel.html
Peter, your pumpkin pie is gorgeous... do you home deliver?
anastasiaC says
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 says
Wow! You are really good Peter, that's look so yummy! Well done!
What should I eat for breakfas says
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 says
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.
Maureen says
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.
Lisa @ Greek Vegetarian says
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 says
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 says
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 says
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 says
Hi Kim. I bought the pan at a goodwill shop.
Holiday Baker Man says
Making this today.. I am looking forward to it
Alexandra V. Jones says
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 says
your receipe and pictures look amazing! did you pre boil the pumpkin before mashing?
Peter G says
I either roast it or steam it. Cheers
Coralie Young says
We loved everything about the Greek Pumpkin Pie, the flavour was wonderful. The only problem was that the rice was not cooked enough and was still a bit crunchy. So happy to be following you and enjoying some authentic Greek food.
Peter G says
Thank you for the feedback!
Coralie Young says
I made it and loved everything about it. It was so delicious. The only problem was that the rice was still too firm even though I cooked it for five minutes longer than what was suggested. I definitely want to make it again. Any suggestions please!!
Peter G says
I'm so glad to hear this. Thank you for sharing!