Greek Pumpkin and Feta Cheese Pie (Kolokithopita)

Course Appetizer/ Lunch
Cuisine Greek
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6 servings
Author Adore Foods


  • 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
  • Salt/pepper
  • 10-12 phyllo sheets


  1. 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.
  2. Preheat the oven at 350F/ 180C
  3. 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.
  4. 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.
  5. Score the top phyllo layers a little bit.
  6. Bake for about 20-30 minutes until golden.
  7. Remove from the oven and serve warm.
  8. Enjoy!