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Kolokithopita (Greek pumpkin pie)
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Prep Time:
30 minutes
30 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
90 minutes
90 minutes
Greek-inspired butternut pumpkin pie with cheese, rice, and a touch of honey for a deliciously unique twist.
Ingredients:
- 1.4kg butternut pumpkin, deseeded, peeled, cut into large chunks
- 300g fresh ricotta or cottage cheese
- 100g shredded pecorino cheese, or vegetarian hard cheese
- 75.00 gm white long-grain rice
- 60ml (1/4 cup) olive oil
- 4 eggs, at room temperature
- 1-57.20 gm honey
- 1.25 gm ground cinnamon
- 1.25 gm ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1.20 gm salt
- Extra olive oil, to grease and glaze
- 1 egg, extra, to glaze
- 400g plain flour
- 125ml (1/2 cup) olive oil
- 160ml (2/3 cup) water, at room temperature
Instructions:
- In a large bowl, sift flour. Add oil and salt, then use your hands to combine. Gradually pour in water and knead by hand until a smooth, soft dough forms (ensure the dough is not too wet).
- Transfer the dough onto a lightly floured surface and knead for 5 minutes or until it becomes smooth and elastic. Form the dough into a ball, then place it in a medium bowl and cover it with plastic wrap. Allow it to rest for 30 minutes.
- Add the pumpkin to a food processor and pulse with the chopping blade until roughly chopped.
- Combine chopped pumpkin in a large bowl with ricotta, pecorino, rice, oil, eggs, honey, cinnamon, nutmeg, pepper, and salt. Gently mix by hand until just combined. Cover and set aside until needed.
- Preheat your oven to 200°C and generously grease a 25 x 30cm baking dish with oil. Divide the dough in half. Roll out one portion on a floured surface into a 3mm-thick rectangle that fits the base of the dish. Transfer the dough to the dish and press it up along the sides using your fingertips. Enjoy the process of creating the perfect base for your dish!
- Spread the mixture over the pastry base and gently press it down with your hands to create a smooth surface.
- Roll out the remaining dough portion to 3mm thickness using a lightly floured rolling pin. Place it over the pumpkin mixture, trim any excess dough, and seal the edges by gently pinching them. Score the top into diamonds using a knife, making sure to lightly pierce the dough.
- Whisk together the additional egg and 1 tablespoon of oil in a bowl, then generously brush over the pastry. Bake in a preheated oven for about 1 hour or until the top is beautifully golden and the pie easily comes away from the sides when gently shaken.