In Greece, the change of seasons always brings a new wave of flavors to the kitchen. One of the most beloved autumn and winter desserts is Sweet Kolokithopita – a rustic pumpkin pie made with flaky phyllo pastry, sweet pumpkin filling, crunchy walnuts, and a touch of cinnamon.

Unlike the heavy pies you may know, this one is light and fragrant, with layers of crisp phyllo rolled into a beautiful spiral.

Inside, the pumpkin is gently sautéed and blended with sugar, nuts, and spices, creating a filling that is both sweet and earthy. The pie is baked until golden, then dusted with powdered sugar and cinnamon – a true taste of Greek tradition.Kolokithopita is not just a dessert; it’s part of the Greek way of celebrating the harvest. Families gather around the table, and a slice of this pie is always served with Greek coffee, tea, or even a glass of homemade liqueur. It’s a treat that feels both festive and comforting, carrying the flavors of home in every bite.

Whether you’re already a fan of Mediterranean sweets or discovering them for the first time, this recipe will bring the warmth of a Greek village kitchen straight to yours.

Give it a try, and let your home fill with the aroma of cinnamon, roasted pumpkin, and buttery phyllo.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

Ingredients

1 packet phyllo pastry (about 10–12 sheets)

1 kg pumpkin, grated and squeezed well or canned pumpkin puree

½ cup sugar (adjust to taste)

½ cup walnuts, chopped (optional)

½ cup raisins (optional)

1 tsp cinnamon

1/2 tsp nutmeg

½ cup olive oil

Directions

Preheat oven to 180°C (350°F).

In a bowl, mix the grated pumpkin with sugar, cinnamon, nutmeg, walnuts, and raisins.

Lay one sheet of phyllo, brush with olive oil, and place a thin line of filling along the edge. Roll it into a log.

Coil the log into a spiral and place in a greased round baking pan. Continue with the rest of the phyllo sheets and filling, wrapping each log around the spiral.

Brush the top with olive oil and bake for 40–50 minutes, until golden and crisp.

Let it cool slightly before cutting. Optional: dust with icing sugar and extra cinnamon.