Don’t forget to share this recipe for Kolokithopita – Greek Pumpkin Pie by The Greek Glutton.
HOWDY! Happy Thanksgiving week! I’m sooo excited to celebrate this holiday and eat mounds of turkey… and this amazing GREEK PUMPKIN PIE! Or a sweet Kolokithopita as the Greeks call it.
I feel like I’ve mentioned before that I’m not a huge fan of pumpkin. Which I know seems a bit ridiculous given the amount of posts I’ve written about pumpkin… But I gotta give the people what they want right??!! And I have to be honest, I’m not a big fan of pumpkin recipes, unless I make them 
;). I always find pumpkin to be a really overpowering flavor. So in all of my recipes I try to keep it very light and fresh tasting.
Sooo queue the amazing Greek Pumpkin Pie!!! Traditional Kolokithopita is often made as a savory dish by mixing feta cheese with the pumpkin filling. But for this post I figured let’s stick with pumpkin pie as a sweet dish! This is a really great alternative to traditional American pumpkin pie. Especially if you’re looking to try something new and on the lighter side this Thanksgiving. And these little pies also make great bite-sized appetizers! The lightly sweet pumpkin filling wrapped in a flaky buttery crunchy and chewy phyllo dough is just SOOO AMAZING AND COMFORTING. AND JUST ALL AROUND GREAT.
And lastly, this Thanksgiving I’ll have to be splitting my time with both sides of the family… that live across town from each other! Not sure how I’m going to pull that one off. But this year I am thankful to be able to spend this holiday with my family. (Although, trust me, I wasn’t complaining too much about being in the Swiss Alps last year – sorry guys!). But maybe if I show up with these Greek pumpkin pie treats I’ll be forgiven for that comment. SO ALL HAIL GREEK PUMPKIN PIE!!!!!
The Greek Glutton
Yields 20 - 25 triangles
Sweet Kolokithopita
1 hrPrep Time
15 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 1 medium sugar pumpkin
- Canola oil
- Aluminum foil
- Baking sheet
- 15 oz / 425 grams pumpkin pie filling
- 1/2 cup sugar
- 2 tbsp cinnamon
- 2 tsp nutmeg
- Package of phyllo dough
- 2 tbsp butter, melted (optional)
- Sesame seeds (optional)
Instructions
- Remove the stem from the pumpkin
- Scrape out the seeds
- Cut the pumpkin in half and lay it cut-side down on a baking sheet lined with aluminum foil
- Rub canola oil over the skin of the pumpkin
- Bake until it feels tender with a fork, about 1 hour
- Let cool
- Scoop out the pulp and put in a food processor
- Puree until smooth
- Place in a mixing bowl
- Use a can of pre-made pumpkin pie filling
- Place in a mixing bowl
- Mix together the pumpkin, sugar, cinnamon and nutmeg
- Preheat the oven to 350 F / 176 C
- Roll the phyllo dough out flat
- Cut it into strips (you can use scissors or a pizza cutter) about 6 inches / 15 cm long and 2 inches / 5 cm wide
- Work using about 5 layered sheets at a time
- Cover the rest of the dough with a damp paper towel to keep it from cracking
- At the end of each strip place a small spoonful of the filling
- Fold the dough over to make an initial triangle (some of the filling might look like it will spill out - this is ok)
- Keep folding over the dough into triangles working your way down the strip until you have formed a complete triangle and the filling is totally contained. Don't worry this is much easier to do than it sounds. Just think of folding a strip of paper into a triangle
- Place the triangles on a baking sheet
- Lightly coat the tops with butter and sprinkle some sesame seeds on top
- Bake for about 15 minutes or until the triangles turn golden brown
- Let cool
- Enjoy!
Notes
Recipe will take 30 minutes to prep if using pre-made pumpkin pie filling or 1 hour if making fresh filling
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