Amazing fall appetizer, Greek Pumpkin and Feta cheese pie (Kolokithopita) combines fresh, sweet pumpkin with caramelized onions, feta cheese and mint.
You are not tired of pumpkin yet, right? Good, because I have so many great recipes coming this week..and next week too. We tend to forget that pumpkin is also an excellent source of vitamin A and vitamin C, potassium and dietary fibers. Just perfect for the cold season.
It is no secret that I LOVE Greek cuisine and I would take any chance given to make a Greek recipe. Was impossible for me to stay away on this Pumpkin Around the World tour and not share one of my favorite pies recipe with you.
I promised we are going to try unexpected pumpkin recipes and this one is certainly part of the category, as most of you were probably thinking of a more traditional, sweet pumpkin pie.
Today, it is all about the less sugary side of pumpkin, and of course, feta cheese. This traditional Greek pumpkin and feta cheese savory pie combines fresh, sweet pumpkin with caramelized onions, feta cheese and mint. All these amazing flavors sandwiched between layers of crispy and golden phyllo sheets. An amazing fall appetizer, side dish or even light lunch. And a crown pleaser on Thanksgiving Day too 🙂
It is a very simple recipe to make and you will only need 5 ingredients: fresh pumpkin, feta cheese, eggs, phyllo sheets and some fresh mint leaves. Oh, and some olive oil for the sheets, but I am sure you already have it in your pantry. That’s it!
Please, please use fresh pumpkin, don’t settle for canned pumpkin puree. I know, it is easier but trust me, your pie will lose a lot in texture and taste. I have a small chopper/grinder food processor that makes it so easy to grate/chop anything in just a couple of minutes. If you don’t have it, put it on your Christmas wish list 🙂 It’s worth every single penny 🙂
One of the best parts about this pie is that you can make the pie filling days before you plan to serve the pie or even better, you can make the whole pie ahead, wrap it well and get it in your freezer. Pop it in the oven for 15 minutes and it’s ready to be served!
- 2 tablespoons olive oil and some extra for phyllo sheets
- 1 lb 500g fresh pumpkin, peeled and seeds removed
- 1 yellow onion
- 1 cup crumbled feta cheese
- 1 tablespoon fresh mint chopped
- 2 eggs
- 10-12 phyllo sheets
In a large skillet add 2 tablespoons of olive oil and sauce the chopped onions for 2 minutes or until soft. Grate the fresh pumpkin and add it to the skillet, mixing with onions and sauce for 8-10 minutes on high heat, until the pumpkin is soft. Remove from the skillet and strain the mixture if there is any juices left. Place pumpkin mixture in a large bowl. Add crumbled feta, chopped mint and mix well. Beat the eggs in a small bowl and add them to the mixture. Mix with a wooden spoon until all ingredients are well incorporated. Add salt and pepper.
Preheat the oven at 350F/ 180C
Start assembling the pie. You can use any pan shape you have, a square, rectangular or round one. I have used a round (9x1.12in/ 22.9x2.9cm) pan and greased the bottom and sides of the pan with some olive oil. Layer 5-6 sheets of phyllo brushing with extra olive oil each sheet. My pan was smaller then the sheets and I have spread them leaving the leftover hanging on the edge.
Pour the pumpkin-cheese mix, spreading evenly. Fold over the left phyllo edges. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.
Score the top phyllo layers a little bit.
Bake for about 20-30 minutes until golden.
Remove from the oven and serve warm.