Greek Pumpkin Pie with Greek Cheeses and Herbs
Kolokithopita: A Heartfelt Greek Pumpkin Pie Recipe Passed Down Through Generations
When I think of Yiayia's kitchen, one of the first things that comes to mind her irresistible Kolokithopita, a traditional Greek pumpkin pie that fills the house with warmth and comfort. It's not just a dish; it's a cherished memory, a connection to my roots, and a culinary treasure passed down from my beloved grandmother. Over the years, Kolokithopita became a constant during my university studies—my grandmother would make it for me, and it was a reminder of love, home, and that she was always thinking about me.
In this post, I’m excited to share Kolokithopita, a pie that combines the earthy sweetness of pumpkin with the freshness of herbs like mint, dill, and fennel fronds, all wrapped in layers of crispy, golden Fillo Pastry. It’s a dish that, for me, symbolises both tradition and comfort, and I can’t wait for you to experience it too.
What is Kolokithopita?
Kolokithopita (pronounced koh-loh-kee-tho-pee-ta) is a Greek savory pie made with pumpkin as its star ingredient, complemented by a medley of aromatic herbs and spring onions. What makes this pie unique is its filling: a blend of sweet pumpkin, fresh herbs, and sometimes even a touch of cheese for richness, all encased in crispy, flaky Fillo pastry.
The filling itself is subtly sweet, fragrant with mint, dill, and fennel, and perfectly balanced by the slight sharpness of spring onions. This combination of flavours creates a dish that feels light yet satisfying, with every bite offering a burst of Greek goodness.
A Special Recipe: My Grandmother’s Kolokithopita
This recipe holds a particularly special place in my heart because it’s the one my grandmother made for me throughout my university years. Whenever I was feeling homesick or overwhelmed with my studies, she would prepare this pie, knowing how much I loved it. Every week I received a phone call, “Mερακι μου ελα! Eχω φτιαξει την κολοκυθοπιτα σου!” ("Mary, come over! I've made your Kolokithopita"). She always compared it to the one she made prior, worried it was never as good as the last, but it was always perfect!
What made her Kolokithopita so extraordinary wasn’t just the flavour, but the love and care she put into every layer of Fillo pastry, every handful of fresh herbs, and every moment she spent making it. Her version of Kolokithopita was always slightly different each time, depending on the season’s freshest ingredients, but it was always unmistakably her pie. The balance of sweet pumpkin and savoury herbs, the richness of olive oil, and the crunch of fillo always made it a dish to remember.
Pites are super versatile! You can make them ahead, freeze them, and then pop them in the oven whenever you’re ready to eat. You can even you get creative and make all sorts of shapes, like little Kolokithopitakia as triangles or squares.
For this recipe, I suggest using butter nut or Kent pumpkins. They’re sweet and delicious, and they’ll really make the dish shine. The Greek word “kolokithi” means both pumpkin and zucchini, and zucchini is also a great option if you want to switch out the pumpkin. I like grey zucchini as I believe they are more flavoursome.
Feta cheese is a must-have! It adds a salty, sweet contrast to the pumpkin. Kefalograviera is a traditional Greek cheese that goes great with feta, but if you can’t find it, Graviera or Gruyère are good substitutes.
Fresh herbs like mint, fennel fronds, or dill are a great way to add freshness to the dish.
Semolina is super important in this recipe. Pumpkin and zucchini are pretty watery even after you squeeze them, so semolina absorbs all that extra liquid during baking. This makes sure the pita is nice and moist, and the Fillo Pastry remains crunchy.
YIAYIA MARIA'S KOLOKITHOPITA | Greek Pumpkin Pie
Mary PolitisIngredients
For the pastry
- 375 g Fillo Pastry I use Antoniou Fillo
- 125 ml olive oil for brushing
- Sesame seeds
For the filling
- 600 g Butternut or Kent pumpkin grated
- 1 teaspoon salt
- 1 onion grated
- 3 eggs
- 150 g Feta cheese crumbled
- 50 g Kefalograviera cheese grated
- 125 ml extra virgin olive oil
- 50 g dill and/or fennel fronds chopped
- 25 g mint chopped
- 200 g fine or coarse semolina
- Salt and pepper to taste
Instructions
- For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
- Preheat your oven to 170 degrees Celsius fan forced. Grease a 33cm by 22cm rectangular baking pan (or similar size) with extra virgin oil oil.
For the filling
- Sprinkle a teaspoon of salt onto the grated pumpkin. Place it in a cheese cloth and squeeze out as much liquid as possible (this can also be done using your hands without a cheesecloth). Transfer to a large bowl, and then add the remaining filling ingredients to the bowl. Mix well.
To assemble the pie
- Place the tray vertically in front of you. Brush a layer of Fillo Pastry with olive oil and place it horizontally on the top half of the tray, allowing the pastry to overhang. Brush another sheet of Fillo Pastry and place it horizontally on the bottom half of the tray, also allowing overhang and ensuring both ends overlap slightly in the middle of the tray. Continue layering the Pastry using half of the Fillo Pastry in the packet.
- Spoon the pumpkin filling into the tray and spread it evenly over the Fillo Pastry.
- Add the remaining sheets of Fillo Pastry on top of the pumpkin mixture as a single layer, brushing each sheet with olive oil as you layer them.
- Roll in the overhanging pastry along the edges, to create a border. Brush with more oil, then cut through the Fillo Pastry to form the pieces.
- Sprinkle with sesame seeds and bake for 45 minutes or until golden. Allow the Kolokithopita to cool slightly before cutting and serving.