Greek Pumpkin, Feta and Sage Pie (Kolokithopita)
4 servings
30 minutes
Kolokithopita is a traditional Greek pie made with pumpkin, feta, and sage that embodies the rich flavors of Mediterranean cuisine. Its roots run deep in the history of Greek gastronomy, where the combination of sweet pumpkin and salty feta became a symbol of flavor harmony. The crispy phyllo dough soaked in olive oil forms delicate layers enclosing a fragrant filling. The light spiciness of sage adds sophistication, and the pie's structure makes it perfect for both cozy family dinners and festive gatherings. Kolokithopita can be served hot or cold, accompanied by Greek yogurt or honey to highlight its unique character.
1
In a bowl, mix pumpkin puree, crumbled feta, and eggs. Add pepper and a small amount of chopped sage.
- Pumpkin puree: 2 glasss
- Feta cheese: 0.5 glass
- Chicken egg: 2 pieces
- Freshly ground black pepper: to taste
- Crushed sage leaves: to taste
2
Preheat the oven to 180 degrees.
3
Grease a 20x20 cm baking dish with olive oil.
- Olive oil: 0.3 glass
4
Grease the dough sheet with olive oil and place it in the mold. Repeat to make 6 layers.
- Filo dough: 12 pieces
- Olive oil: 0.3 glass
5
Next, spread the filling on top of the dough and smooth it out.
- Pumpkin puree: 2 glasss
- Feta cheese: 0.5 glass
- Chicken egg: 2 pieces
- Freshly ground black pepper: to taste
- Crushed sage leaves: to taste
6
Make 6 more layers of dough, brushing them with olive oil.
- Filo dough: 12 pieces
- Olive oil: 0.3 glass
7
Bake the pie until done and golden for 30-40 minutes.