Savory Kolokythopita - Pumpkin Pita
Total time
Author: Kitoula
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)
- Preheat oven to 375°F.
- Heat the oil in a skillet over medium heat and add the leeks
- Saute gently
- Remove from heat
- Let cool 5 minutes
- Combine the pumpkin, feta cheese, parsley, breadcrumbs, milk, dried herbs, pepper and eggs
- Mix well
- In a 13 X 9 inch pan brush with melted butter.
- Layer the phyllo pastry in the pan, brushing each layer with butter before adding the next.
- Use 8 - 10 phyllo sheets for the bottom
- Spoon the pumpkin filling into the prepared pan
- Layer the remaining phyllo sheets neatly on top, buttering each
- Turn any overhanging phyllo inwards and over the top
- Butter the last sheet generously
- 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
- Score the pastry by the width too, creating what will be the pieces when the pie is served
- Bake pie for approximately 1 hour, until a lovely golden-brown color
- Remove from the oven
- Cool for 15-20 minutes before cutting all the way through the scored pieces
- Pita may be served hot or room temperature
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2013/09/savory-kolokythopita-pumpkin-pita/
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