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Sweet Kolokithopita Recipe: A Sweet Greek Traditional Pumpkin Pie

Did you know that the word pumpkin originates from the word pepon, which is Greek for “large melon”? Probably, not! Anyhow, pumpkin is one of my favorite fall vegetables. So, I was not surprised to find out that the 26th of October is observed as the National Pumpkin Day. You can literally make anything with pumpkin: cake, pie, cookies, bars, pudding, smoothies, candy, bread, muffins, soups, cheesecake, oatmeal or even lasagna. This made me remember a sweet kolokithopita recipe my mother makes. This Greek sweet pumpkin pie recipe is a delightful traditional pie. So, before you carve a pumpkin into a jack-o-lanterns this Halloween, let’s make something delicious!

Easy Pumpkin Pie Recipe

 

Sweet Kolokithopita Recipe – Ingredients

  • 1 medium size pumpkin, peeled, unseeded and grated
  • 1 cup of soya
  • 3 tablespoons of fennel, chopped
  • 375 g of flour
  • 3 eggs
  • 4-5 pieces of phyllo dough, unfreeze
  • 3 water glass of fresh milk
  • 6 tablespoons of sugar, divided
  • 2 tablespoons of cinnamon
  • Half water glass of Greek olive oil




Sweet Kolokithopita Recipe – Instructions

  1. Start this authentic sweet kolokithopita recipe by taking a bowl, placing the grated pumpkin and covering it.
  2. Boil one cup of soya (follow package instructions).
  3. Allow soya to completely cool down and drain it from any water.
  4. Place soya into a bowl.
  5. In another bowl, squeeze grated pumpkin with your hands. Keep the juice.
  6. Add squeezed pumpkin to soya. Add fennel and one tablespoon of sugar. Stir well ingredients.
  7. Beat the eggs and add them to pumpkin juice. While stirring add the milk, flour and 3 tablespoons of sugar. The dough should not be either tight nor loose.
  8. Taste dough to see if more sugar is needed.
  9. Preheat oven to 200 οC.
  10. Take a baking pan (around 22 cm diameter).
  11. With a cooking brush, oil its base.
  12. Place 4-5 phyllo dough generously oiling each phyllo as you place it.
  13. Add pumpkin mixture to phyllo dough. Cut the excess phyllo dough.
  14. Evenly top with dough mixture. Sprinkle with two tablespoons of sugar and cinnamon.
  15. Carefully add oil over pie edges.
  16. Bake kolokithopita for around 40-45 minutes, until pumpkin gets a lightly golden brown color.
  17. Allow kolokithopita to cool down for 10-15 minutes before cutting into pieces.
  18. Serve.

Hope you enjoy this sweet kolokithopita recipe. If you enjoy the rich flavor of pumpkins, then you should try this delicious kolokithosoupa! Stay tuned for more traditional Greek recipes!

Source

http://www.nationaldaycalendar.co



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