KOLOKYTHOPITA – GREEK PUMPKIN  PIE

Kolokythopita is a savory Greek pie made from phyllo and stuffed with a filling made primarily of pumpkin, sugar & cinnamon. Its name is a compound word which derives from “kolokýthi,” (Greek for zucchini and pumpkin , and “pita” (Greek for pie). It is generally served as a snack

The crispy phyllo is perfect with the soft sweet filling, making it a fairly light dessert getting the most nutrition from the pumpkin (vitamin A, beta-carotene) without all that saturated fat. It can be served warm (you can reheat it in the oven before serving to get the phyllo crispy) or at room temperature.

Ingredients:

4 cups cups pumpkin purée
1/2 cup Olive Oil , for brushing phyllo

1/2 cup white sugar
1/2 cup brown sugar
2 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp ground ginger
½ cup finely ground walnuts
12 phyllo sheets

Powdered sugar for dusting

Directions:

Preheat oven at 170 C.

In a bowl mix the pumpkin purée, sugars, cinnamon, nutmeg, cloves, ginger and walnuts and set aside.
Place one sheet of phyllo on a working surface and brush with olive oil.
Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’.

Place the roll on the baking tray, starting from the outer side of the tray.
Repeat with the rest of the phyllo sheets , placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan.
Oil the surface of the pie with enough olive oil and bake in preheated oven for about 40 min, until golden and crispy.

Remove from oven, let cool for about 10 minutes. Dust with powdered sugar before serving.

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