Cooking with Greek Food Bloggers: Yiayia Maria’s Kolokithopita

·

Mary Politis from Mary’s Kouzina is sharing her recipe for the most beautifully golden and crumbly Kolokithopita (Pumpkin and cheese pie).

You will need:

3-4 eggs.

4 cups grated pumpkin.

1 large grated onion.

1 cup crumbled feta cheese.

½ cup grated kefalogaviera cheese.

½ cup olive oil.

1 cup chopped fresh dill or fennel fronds.

½ cup chopped fresh mint.

2 cups self-raising flour or 1 ½ cups semolina.

Salt and pepper to taste.

1 box or 375g Fillo pastry .

Olive oil for brushing layers.

Sesame seeds for sprinkling over filo.

Tips before you begin.

1.  If you intend to use self-raising flour, it is important to squeeze out the excess liquid from the grated pumpkin using a cloth.

2.  If you intend to use semolina, squeezing the pumpkin is not an essential step as it will absorb all the liquid from the pumpkin but still can be done.

Method:

1.  Preheat oven to 170-180 degrees Celsius

2.  Combine all pumpkin mixture ingredients into one bowl.

3.  Grease a 12” baking tray generously with olive oil. Line single sheets of Antoniou Fillo pastry into your baking tray brushing olive oil in between each layer. Start the base with about 6-7 layers.

4.  Spoon pumpkin filling into the tray and spread it our evenly over the fillo pastry and fold the overhanging edges in.

5.  Add another 5-7 layers of fillo pastry on top of the pumpkin mixture with olive oil brushed in between each layer and tuck the edges into the sides. Be sure to also brush the top layer with olive oil and gently cut through the pastry with a sharp knife.

6.  Sprinkle with sesame seeds and bake for 45 minutes or until golden. Allow the Kolokithopita to cool slightly before cutting.

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

Historic ties remembered as Greece’s Evzones march in Adelaide’s ANZAC Day parade

During a Dawn Service at West Torrens on Friday, April 25, the Evzones stood guard alongside Australian army battalion in remembrance.

Greek glamour meets Aussie pop: Inside the colourful universe of Stavroula Adameitis

Adelaide-born designer Stavroula Adameitis is a creator of bespoke pieces that she describes as ‘wearable art.’

Melbourne seminar to focus on the odyssey of Michel ‘Pablo’ Raptis

Michel Pablo was a twentieth century revolutionary whose life and ideas remain relevant and inspirational until today.

Lawyer Greg Masselos warns NSW workers’ comp changes could devastate frontline workers

Greg Masselos has warned that proposed changes by the NSW government to raise the threshold for claims could have devastating consequences.

Niki Louca shares how to make Focaccia Bread

Niki Louca from My Greek Kitchen shares her favourite recipe for pita bread with The Greek Herald. You can follow her on Instagram.

You May Also Like

Themis Chryssidis and Callum Hann open new Mediterranean restaurant in Adelaide

MasterChef star Callum Hann and Themis Chryssidis have opened their new restaurant Olive in Adelaide, South Australia.

Melbourne woman, Penny Mackieson, shares how she discovered her Greek background

Adopted Melbourne woman, Penny Mackieson, shares how she discovered her Greek background after an initial mix-up.

Aiva Anagnostiadis named Australia’s first F1 Academy driver

Aiva Anagnostiadis has recently been confirmed as Australia’s first driver to ever appear in the F1 Academy series.