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Greek Savory Pumpkin Pie with Feta Cheese-Kolokithopita

This Greek savory pie won't disappoint. The sweetness of the pumpkin with the spicy feta makes a perfect combination.
Course lunch, Snack
Cuisine Greek, Mediterranean
Keyword Greek Pumpkin Pie
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9 Pieces
Author Elena Paravantes

Ingredients

Instructions

  • Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius).
  • Grate the pumpkin and heat the pumpkin in a pot with no oil and a bit of water. It will release water, keep on heating and mixing until soft and the water has somewhat evaporated. Remove from pot and strain and let cool.
  • In the meantime saute the chopped onion in 1-2 tablespoon olive oil until soft.
  • Once the pumpkin has strained mash until somewhat smooth, mix with the onions. Add the feta, mint and cumin and mix well.
  • Beat the egg in a little bowl and add to the mixture. Mix until all ingredients until well blended. (Do not mix with a mixer). Add salt and pepper to taste.
  • This is the step of assembling the pie, as I mentioned you may choose to do small triangle mini pies, click here for directions. Otherwise you can do the classic way as seen here. Take a pan about the size of your phyllo sheets 9 X 14 inches work well (22 X 35 cm). Grease the bottom and sides of the pan with olive oil. Layer 6-7 sheets of phyllo brushing with olive oil each sheet. If your pan is slightly smaller that the sheets spread them leaving the leftover hanging on the edge.
  • Pour the pumpkin-cheese mix, spreading evenly. Fold over the left over phyllo. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.
  • Score the top phyllo layers in pieces, do not cut all the way through.
  • Bake in the oven at the lower level for about 40 minutes until golden.
  • Serve warm.