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
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.
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
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
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GREEK PUMPKIN AND FETA CHEESE PIE (KOLOKITHOPITA)
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Estimated Reading Time 4 mins
- 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.
- 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.
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- 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.
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