Prep Time: 1h 15 min
Skill: Super Easy
Servings: 8-10
Kolokithopita is a pita traditionally made with kolokithia which is the Greek word for many of the vegetables from the cucurbits family such as zucchini, squashes and pumpkins. These vegetables are made into a filling and then wrapped in layers of filo dough to make a pie. Different regions in Greece have different versions of the kolokithopita for example; in the Peloponnese kolokithopita is a savoury pie traditionally made with zucchini and feta whereas in the northern part of Greece this sweet pie made with squash, walnuts and spices.
With Thanksgiving weekend coming up we wanted to share this quick and easy version of a sweet pumpkin pie pita. It’s super easy to make and is sure to please all the pumpkin spice lovers in your life!
Ingredients
• 11 sheets of 7 Days Extra Fine Filo Pastry
• 500g of ED Smith Pumpkin Puree
• 1 cup walnuts, coarsely chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup of brown sugar
• 2 eggs
• 1/3 cup of heavy whipping cream
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• Icing Sugar & Cinnamon (for dusting)
Things You’ll Need
9×14 Casserole Dish
Large Mixing Bowl
Pastry Brush
Small Mixing Bowl
Measuring Cup
Measuring Spoons
Spatula
Sharp Knife
1. Preheat oven to 425 degrees Fahrenheit.
2. In a small microwavable bowl melt butter and add vegetable oil and mix well.
3. Coarsely chop walnuts.
4. Mix eggs together.
5. In a large bowl add pumpkin puree, brown sugar, walnuts, cream, spices and mix together until all ingredients are incorporated.
6. Place first layer of filo in casserole/baking pan with the extra overhanging the edges (you will need this to fold over your pita at the end). With your pastry brush lightly dot/brush the butter/oil mixture on the sheet of filo and up the sides (do not completely cover the sheet of filo in butter mixture as this will make your pita very greasy, less is best). Repeat 5x. Do not butter the last sheet of filo.
7. With a sharp knife slice remaining filo dough in half.
8. Spoon 1/3 of the pumpkin mixture into the casserole/baking pan and spread out.
9. Lay 1/2 sheet of filo dough over mixture and brush lightly with the butter/oil mixture as you did in step 6. Repeat 4x. Do not butter the last sheet of filo.
10. Add second 1/3 of mixture to the casserole/baking pan and cover with remaining sheets of filo one at a time and making sure to butter each one in between just as you did previously. Do not butter the last sheet of filo.
11. Repeat step 10 one more time with the remaining pumpkin mixture and filo dough. Do not butter the last sheet of filo.
12. Take the overhanging filo dough and fold over beginning with long edges first and then the short edges.
13. Brush the top of the pita with the butter oil mixture making sure to cover the entire surface but don’t over do it.
14. With a sharp knife carefully cut your pita into your desired servings. You don’t need to slice all the way through to the bottom of the pita just the top and the layers in between the filling. Be careful and go slow so the filling does’t get all over the top of your pita.
15. Place pita in the oven and bake for 15 min at 425 then reduce heat to 350 for remaining 30 min.
16. Once your pita has cooled run a sharp knife over the previously scored slices and cut right though.
17. Sprinkle with icing sugar and cinnamon and serve.
Enjoy!!!
Tips: You can substitute pecans for walnuts and even add some brandy soaked raisins if you like.