boufa06
Executive Chef
For pumpkin lovers, baking a pan of this savoury pie will last you throughout the whole day.
KOLOKITHOPITA (Greek Pumpkin & Cheese Pie)
Ingredients:
1 kg pumpkin - grated
1 onion, finely chopped
2 tbsps parsley, chopped
200gm Feta cheese, broken in small pieces (or grated Gruyere)
3 eggs, beaten
1/4 cup breadcrumbs
1/2 cup olive oil/butter
Pepper
Pinch of salt
500gm fillo pastry (about 10 sheets)
Extra olive oil for baking pan and fillo sheets
Method:
Lightly saute the onion and pumpkin in oil. Add salt and pepper, then remove from the fire. In a bowl, lightly beat eggs and add the cheese, parsley and breadcrumbs. Pour this into the pumpkin mixture, stirring well.
Put half the fillo pastry in an oiled baking pan, brushing each sheet with oil before adding the next. Spread the filling over these and cover with the remaining sheets of pastry, again oiling each one. Score the fillo into squares with a pointed knife.
Bake the pumpkin pie in the oven at 180 degrees C for 1 hour.
Makes 16-20 pieces
KOLOKITHOPITA (Greek Pumpkin & Cheese Pie)
Ingredients:
1 kg pumpkin - grated
1 onion, finely chopped
2 tbsps parsley, chopped
200gm Feta cheese, broken in small pieces (or grated Gruyere)
3 eggs, beaten
1/4 cup breadcrumbs
1/2 cup olive oil/butter
Pepper
Pinch of salt
500gm fillo pastry (about 10 sheets)
Extra olive oil for baking pan and fillo sheets
Method:
Lightly saute the onion and pumpkin in oil. Add salt and pepper, then remove from the fire. In a bowl, lightly beat eggs and add the cheese, parsley and breadcrumbs. Pour this into the pumpkin mixture, stirring well.
Put half the fillo pastry in an oiled baking pan, brushing each sheet with oil before adding the next. Spread the filling over these and cover with the remaining sheets of pastry, again oiling each one. Score the fillo into squares with a pointed knife.
Bake the pumpkin pie in the oven at 180 degrees C for 1 hour.
Makes 16-20 pieces
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