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Yiayia Katerina's Pumpkin Pita (κολοκυθόπιτα)

A savoury Greek pumpkin pie 

Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • 1/2 kg pre-made thick phyllo pastry or for homemade see my basics page
  • 1 cup Greek extra virgin olive oil (EVOO)

For the filling:

  • 800 g pumpkin grated (I use half butternut and half jap)
  • 2 small leeks finely chopped
  • 4 shallots (scallions) finely chopped
  • 1/2 kg DOC Greek feta crumbled
  • 2 tbs sour trahana
  • 1/4 cup milk or evaporated milk I use the Greek brand NOYNOY
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp ground cinnamon
  • 1 tbs grated lemon zest
  • 1/2 cup fresh dill finely chopped
  • 2 eggs beaten
  • 2 tbs butter dotted over the filling

Instructions

  1. Preheat oven to 180C. Sprinkled the grated pumpkin with a little salt and drain for around 2 hours. Once drained, in a seperate bowl, mix together all of the filling ingredients, except the butter.
  2. Grease a large pan with EVOO. Lay one phyllo leaf and brush with EVOO. Repeat with four more leaves. Spread over the filling and dot the top with a little butter. Cover the filling with another layer of phyllo and brush with oil. Repeat with four more leaves.
  3. Using a sharp knife, score the top layers of phyllo into squares. Sprinkle with water and bake in the oven for 60 minutes or until well browned. Allow to cool before serving. If you shake the pan, the pita should easily come away from the sides.

Recipe Notes

This pita is vegetarian, but it does contain feta and eggs. As such, it may not be suitable for those undertaking a strict Greek Orthodox Lenten fast.