Savory Kolokythopita - Pumpkin Pita
Prep time
Cook time
Total time
This is a pita recipe using pumpkin as a filling in place of spinach.
Recipe type: Main dish
Cuisine: Greek
Serves: 15
  • 1 large can of pumpkin
  • 3 large leeks
  • ½ cup dry breadcrumbs
  • ½ lb feta cheese, crumbled
  • 4 eggs
  • ½ cup milk
  • 1 lb phyllo pastry
  • 2 tablespoons fresh parsley, minced
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 4 ounces butter, melted (approximately)
  1. Preheat oven to 375°F.
  2. Heat the oil in a skillet over medium heat and add the leeks
  3. Saute gently
  4. Remove from heat
  5. Let cool 5 minutes
  6. Combine the pumpkin, feta cheese, parsley, breadcrumbs, milk, dried herbs, pepper and eggs
  7. Mix well
  8. In a 13 X 9 inch pan brush with melted butter.
  9. Layer the phyllo pastry in the pan, brushing each layer with butter before adding the next.
  10. Use 8 - 10 phyllo sheets for the bottom
  11. Spoon the pumpkin filling into the prepared pan
  12. Layer the remaining phyllo sheets neatly on top, buttering each
  13. Turn any overhanging phyllo inwards and over the top
  14. Butter the last sheet generously
  15. Using a tip of a small, sharp knife, score the pie by cutting gently through the top layers of pastry, just pierce the top few layers
  16. Score the pastry by the width too, creating what will be the pieces when the pie is served
  17. Bake pie for approximately 1 hour, until a lovely golden-brown color
  18. Remove from the oven
  19. Cool for 15-20 minutes before cutting all the way through the scored pieces
  20. Pita may be served hot or room temperature
Recipe by Kitoula's Greek Food Journal at