Greek Pumpkin Pie Recipes
GREEK PUMPKIN AND LEEK PIE
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 3h
Yield Serves eight to 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
- Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
- Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 5 grams, TransFat 0 grams
GREEK PUMPKIN PIE | KOLOKYTHOPITA
Homemade Greek Pumpkin Pie
Provided by Kenton & Jane
Categories Appetizer/Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Add oil to pan, heat.
- Add diced onions, and sauté for 5 minutes.
- Remove and empty onions into mixing bowl.
- Add in: pumpkin puree, feta, sugar, egg, salt, and pepper, mix well.
- Grease baking dish with some butter*
- Unroll phyllo and cut to fit pan.
- Lay one sheet of phyllo down in pan, brush top with melted butter.
- Repeat 5 more times, to have 6 sheets total.
- After the 6th sheet, empty pumpkin puree into pan, spread evenly.
- Repeat steps 7 and 8, adding another 6 sheets over the puree.
- Place in preheated oven at 350F for 40min, or until golden brown.
- Remove, cut, and serve!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GREEK PUMPKIN PIE
In Greece we make two types of pumpkin pie: sweet and savory. This is a sweet pumpkin pie. If you happen to have a can of pumpkin puree lingering in your pantry perhaps you can give it a try!
Provided by Culinary Flavors
Categories World Cuisine Recipes European Greek
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a rimmed baking sheet.
- Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
- Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
- Bake in the preheated oven until golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 773.1 calories, Carbohydrate 112.4 g, Cholesterol 31 mg, Fat 32.3 g, Fiber 7.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 557.1 mg, Sugar 45.2 g
GREEK PUMPKIN AND FETA CHEESE PIE (KOLOKITHOPITA)
Steps:
- 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.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PUMPKIN PIE WITH GREEK YOGURT
Let me start by saying I have disliked pumpkin pie my entire life, until a dear friend passed this one along to me last year. It originally called for sour cream in place of Greek yogurt, but in my bid to make it healthier, I switched it up and it works beautifully! Enjoy!
Provided by Stephanie Just Steph
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. Pour Greek yogurt into the strainer and allow to drain for 1 hour. Transfer yogurt to a large bowl; discard cheesecloth and dripping liquid.
- Preheat the oven to 425 degrees F (220 degrees C).
- Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Pour pumpkin batter into cookie crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Set the pan on a wire rack, and allow to cool.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 31.5 g, Cholesterol 46.8 mg, Fat 12.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 514 mg, Sugar 18.4 g
MEDITERRANEAN SAVORY PUMPKIN PIE
Bold enough to taste a healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy pie and enjoy all the yummies and mmms of pleasure.
Provided by Sylia
Categories Appetizer Breakfast Main Course Side Dish Snack
Number Of Ingredients 12
Steps:
- In a large pot, over medium heat add 3 tablespoons olive oil and sauté onion for 2-3 minutes, garlic for another 2 minutes. Adjust heat not to burn them.
- Toss in the pumpkin, thyme, mint, pepper and sauté for another 5 minutes. Pour in hot water to cover the pumpkin and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for about 20 minutes until the pumpkin softens.
- Add gradually breadcrumbs, toss and adjust according to the amount of liquid. Remove from heat and set aside to cool. Add the whisked eggs and the hard cheese. Toss until well incorporated.
- Preheat the oven at 350°F / 180°C.
- Grease the bottom and sides of the pan* with olive oil and pour in the pumpkin-cheese mix. Spread evenly. Add feta cheese crumbles on top and season with freshly ground pepper and some more fresh thyme, if desired.
- Bake for 45 minutes until golden. Remove from the oven and serve warm.
More about "greek pumpkin pie recipes"
KOLOKITHOPITA - GREEK PUMPKIN PIE - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
5/5 (1)Total Time 1 hr 15 minsCategory SnackCalories 847 per serving
- Brush the first five sheets of fillo with melted butter and proceed to layer them in your pan, ensuring they are overlapping.
- Spread the pumpkin pie filling over the fillo and smooth it out. Tuck any excess fillo overhanging over the filling.
AUTHENTIC GREEK RECIPES: GREEK PUMPKIN PIE WITH HOMEMADE ...
From realgreekrecipes.blogspot.com
Estimated Reading Time 3 mins
TRADITONAL GREEK PUMPKIN PIE - OLIVE TOMATO
From olivetomato.com
Reviews 19Category DessertCuisine Greek, Mediterranean, VeganEstimated Reading Time 3 mins
- On a large surface (like a table). Place one phyllo sheet and brush with olive oil, place a second phyllo on top and brush again with olive oil.
- Place filling carefully with a spoon on the edge of the short side of the phyllo and roll carefully into a log. You will put about 4 tablespoons of the pumpkin mixture in each log.
5-MINUTE PUMPKIN PARFAIT (AS GOOD AS PUMPKIN PIE) | THE ...
From themediterraneandish.com
4.9/5 (20)Total Time 5 minsCategory DessertCalories 102 per serving
- Place the pumpkin puree, Greek yogurt and the remaining ingredients, except the chocolate chips and nuts, in a large mixing bowl. Using a hand electric mixer or a whisk, mix together until you reach a smooth consistency.
- Give it a taste and adjust flavor to your liking (add a bit of molasses or brown sugar to sweeten some more, for example. Or adjust the spices if you want more cinnamon or nutmeg.) Mix again to combine.
- Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
- When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts. Enjoy!
GREEK PUMPKIN AND FETA CHEESE PIE RECIPE | AKIS PETRETZIKIS
From akispetretzikis.com
Servings 8-10Calories 614 per servingCategory Savory Pies And Tarts
- In a mixer’s bowl add the flour, the water, the vinegar, the olive oil, salt, and beat with the hook attachment at high speed, for 4-5 minutes, until there is a malleable dough. Transfer the dough to a greased bowl, cover with a towel and set aside to rest.
- Place a frying pan over medium heat and add 4-5 tablespoons olive oil. Coarsely chop the onion, cut the peppers into cubes and add them to the frying pan. Finely chop the garlic, add it to the pan and sauté until the vegetables are golden. Clean the pumpkin and grate it, using the large holes of a box grater. Add the pumpkin to the pan and sauté at high heat for 10-15 minutes, so that it loses its water. Add the milk, the trahana, mix for 2-3 minutes and remove from the heat. Add the kefalotyri cheese, the feta crumbled with your hands, the oregano, the mint, salt, pepper, 2-3 tablespoons olive oil, the eggs, and mix well.
GREEK SAVORY PUMPKIN PIE WITH FETA CHEESE-KOLOKITHOPITA
From olivetomato.com
5/5 (2)Category Lunch, SnackCuisine Greek, MediterraneanTotal Time 1 hr 10 mins
- Grate the pumpkin and heat the pumpkin in a pot with no oil and a bit of water. It will release water, keep on heating and mixing until soft and the water has somewhat evaporated. Remove from pot and strain and let cool.
- Once the pumpkin has strained mash until somewhat smooth, mix with the onions. Add the feta, mint and cumin and mix well.
KOLOKITHOPITA RECIPE | GREEK PUMPKIN PIE | GOURMET …
From gourmettraveller.com.au
Cuisine GreekTotal Time 1 hr 15 minsServings 6
- Heat 60ml oil in a large frying pan over medium heat and cook leek, garlic and baharat until leek starts to soften (5 minutes). Add pumpkin and cook for 3 minutes, then add cabbage and cook for a further 5 minutes or until vegetables are soft. Stir in currants, herbs, rice and zest, then set aside to cool.
- Preheat oven to 180°C fan-forced. Grease a 25cm springform tin. Divide filling into seven portions. Brush one sheet of pastry with a little of the remaining oil and top with a second sheet. Place one portion of filling lengthways, in a thin line, along pastry edge and roll pastry to enclose filling. Starting at the centre of the tin, carefully form the pastry roll, seam-side down, into a coil. Repeat with remaining pastry sheets, a little more oil and the filling portions, joining each roll to the end of the last one and coiling it around until the base of the tin is covered. Brush top with remaining oil.
- Bake pie for 35 minutes then scatter with poppy and sesame seeds and bake for a further 10 minutes or until golden. Serve with tzatziki on the side.
SAVORY PUMPKIN-ONION SKILLET PIE | GREEK FOOD - GREEK ...
From dianekochilas.com
- Combine the finger-sized pieces of squash, onion and a little salt, to taste in a large mixing bowl. Add flour in two-tablespoon increments, tossing the mixture continuously with a large mixing spoon or your hands, until it is a little gummy from the flour.
- In a large, deep frying pan, heat about ¼ inch of olive oil and take 3 1/2 cups of the filling and empty it into the frying pan, flattening out with the back of a spoon so that it looks like a large, thick pancake. Fry over medium heat until the bottoms are brown and crusty.
- Remove from heat and place a large plate or the frying pan lid on top, making sure that either covers the entire surface and then some. Using pot holders, very carefully flip the hot frying pan over so that the cooked side of the skillet pie is on top. Slide that back into the pan to continue cooking on the other side, until golden. Slip onto a platter, replenish the olive oil as necessary and continue making more skillet pies in the same way, until the squash mixture is used up.
GREEK SWEET PUMPKIN PIE WITH PHYLLO PASTRY - VICKI'S …
From vickisgreekrecipes.com
5/5 (5)Category RecipesCuisine GreekTotal Time 45 mins
HEALTHY BAKED PUMPKIN OATMEAL [1 BOWL] - ROBUST RECIPES
From robustrecipes.com
FRESH PUMPKIN PIE WITH PHYLLO | GREEK FOOD - GREEK COOKING ...
From dianekochilas.com
GREEK PUMPKIN PIE RECIPES - COOKEATSHARE
From cookeatshare.com
GREEK PUMPKIN PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
GREEK RECIPES COLLECTION | ARTICLES ABOUT GREEK FOOD ...
GREEK PUMPKIN PIE WITH PHYLLO AND HONEY | GREEK FOOD ...
From dianekochilas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love