The number eight symbolizes joy, abundance, good luck, harmony, and power, so we’re feeling pretty good about turning 8.

As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.

​Step into our kouzina and lets bake up a Magic-8 cake!

Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to sponge cake. instead of a traditional syrup, we added whipped cream and fresh strawberries to perfectly decorate this brilliant dessert. Serve with a Greek coffee or a shot of brandy, light a candle, and celebrate with us! 

KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
 
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
 
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
 
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
 
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
 
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
 
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
 
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
 
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
 
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
 
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared lamb entrée, to a bonus strawberry-flavored dessert—your tummy will fall in love, Greek-island style!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

• DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)
This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)
For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Valentine It Greek recipes. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

As we pop the cork on seven years of blogging, two cookbooks, and exciting new adventures on the horizon, we’re sharing a quick-and-easy dessert recipe, Greek No-Bake Cheesecake with Fruit—it’s our way of saying thank you for your follows, comments, and devotion.

Step into our kouzina and lets whip up a lucky-7 party!

​Velvety, decadent, and luscious with a fresh-fruit topping that’s easy to make and is whipped up in just 25 minutes, now that’s a dessert to celebrate! It requires chilling, so prep it in the morning or a day ahead. Greek and Mediterranean/European markets carry digestive biscuits for the crust but graham crackers also work.

KOUZINA TIP: Everything needs to be cold when making whipped cream, so chill your mixing bowl and beaters about 30 minutes before whipping the heavy cream.
 
TOTAL PREP TIME: 25 minutes plus chilling
SERVES: 8 to 10
 
1 cup blueberries, raspberries, and/or strawberries (some sliced, some whole), or fresh figs, quartered
1/2 teaspoon granulated sugar
*
CRUST
9 ounces digestive biscuits or graham crackers, ground (about 1 1/4 cups)
1/3 cup melted butter
*
FILLING
1 cup cold heavy cream
16 ounces cream cheese
1/2 cup (4 oz) 5% Greek yogurt
1/2 cup sifted confectioners’ sugar
2 tablespoons thyme honey
1 teaspoon pure vanilla extract
 
1. In a bowl, stir together the fruit and sugar until combined. Cover and refrigerate until ready to use or overnight.
 
2. Make crust: Lightly grease a 9-inch springform pan or 8 to 10 muffin cups. In a bowl, mix together the biscuit crumbs and butter until combined well (there should be no dry crumbs). Press the crumbs firmly into the bottom of the prepared pan or divide among the cups, pressing firmly. Refrigerate until ready to fill.
 
3. Make filling: In a mixing bowl, beat the heavy cream on medium speed to stiff peaks; transfer to another bowl. In mixing bowl, combine the cream cheese, yogurt, confectioners’ sugar, honey, and vanilla. Beat on medium speed until smooth. Fold in the whipped cream until combined.
 
4. Pour the filling into the crust(s), smoothing top(s), and refrigerate at least 4 hours or overnight. Before serving, remove the sides of the springform pan (or peal off muffin cups), place cheesecake(s) on a serving platter, and top with fruit and their juices.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Thanks for celebrating our website’s 7-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​As we pop the cork on six years of blogging, as well as for recently publishing two cookbooks, we thought we’d share a Greek dessert recipe, Pasta Flora (Frola), typically made for name days, birthdays, and anniversaries. Step into our kouzina and lets bake up a party!

Throughout Greece, when it’s time to celebrate a special occasion such as a name day, anniversary, or birthday, this is the go-to dessert that can easily be found in village bakeries. The crust is cookie-like, making it two desserts in one. Apricot and strawberry filings are favorites but you can use whichever flavor you prefer. We like marmalade or jam sweetened by the fruit, not by added sugar or syrup, for the freshest natural flavor. Baking in a tart pan with a removable bottom makes cutting the tart easier but if you’re using a one-piece dish or pie plate, there’s no need to line the outside with foil.
 
Prep time: 30 minutes
Baking time: 30 minutes
Serves: 8 to 12
 
TART SHELL
3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
*
1 1/2 cups (about 17 oz) jarred marmalade or jam, at room temperature
*
Confectioners’ sugar, for dusting
 
1. Arrange a rack in the center of the oven and heat to 350°F. Grease a 10-inch tart pan with a removable bottom and wrap the outside with foil.
 
2. Sift together the flour and baking powder. Set aside.
 
3. In a mixer bowl, beat the butter until creamed. Gradually add the sugar and beat until light and fluffy, scraping down the sides of the bowl. Beat in the eggs, one at a time, until combined well. Beat in the brandy, extract, and peels.
 
4. Using your hands or a wooden spoon, work in the flour mixture just until smooth and a dough is formed. Do not over-kneed the dough as this would make the crust tough.
 
5. Divide the dough into two pieces, one half the size of the other. Place the larger piece in the tart pan and, using fingertips, evenly press to the edges and up the sides, extending the dough 2 inches beyond the pan rim (you can also roll this out on a lightly floured surface). Fill the tart with the marmalade, spreading evenly to the edges.
 
6. On a lightly floured surface using a floured rolling pin, roll out the remaining dough to 1/4-inch thickness and cut into 1/2-inch-thick strips. Weave the strips in a lattice pattern over the tart (if needed, trim the strips so they do not extend beyond the rim of the pan). Fold over the bottom crust overhang over the edge of the lattice strips, crimping to secure. Bake about 30 minutes, until the top is lightly golden. (Can be made ahead. Store in an airtight container at room temperature up to 3 days.) Slip off the pan’s outer ring and transfer the tart to a platter. Lightly dust the edges or the entire tart with confectioners’ sugar before serving.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

Thanks for celebrating our website’s 6-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle blog. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Rich in nutrients (vitamin A, potassium, iron)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: cubed and roasted to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, and grated for this week’s Pumpkin Phyllo Pie dessert. A perfect ending to a Halloween or Thanksgiving meal!

Here’s a Greek pie with lots of options. If you don’t have a fresh pumpkin or time to grate it, this recipe can also be made with canned pumpkin (24 ounces equals 3 cups), just skip step 1 and start with step 2. If you don’t like nuts in the pie, try raisins. Once baked, you can either syrup the pie (top left) or sprinkle with confectioners’ sugar and nuts (top right).
 
PREP TIME  40 minutes (plus chilling, optional)
BAKING TIME  40 minutes
SERVES  8
 
3/4 cup butter or extra-virgin olive oil
3 cups grated fresh pumpkin* (or one and a half 15-ounce cans)
1/4 cup light brown sugar
1/4 cup fine semolina
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
3/4 cup Greek thyme honey
1/4 cup maple syrup
2 large eggs, beaten
3/4 cup finely chopped, lightly toasted nuts (such as cashews, almonds, or walnuts) or raisins
·                
1 box (1 pound) #4 phyllo (14-by-18-inch), thawed, at room temperature
3/4 cup butter, melted, or extra-virgin olive oil
·                
SYRUP (optional)
1 1/2 cups water
1/2 cup granulated sugar
1/4 cup Greek thyme honey
1 cinnamon stick
·                
1 tablespoon confectioners’ sugar (optional)
2 tablespoons chopped, lightly toasted walnuts (optional)
 
1. In a large saucepot, melt 3/4 cup butter or heat the oil over medium heat. Stir in the pumpkin, reduce heat to medium-low, and sauté until the liquid has evaporated and the pumpkin has softened, 5 to 10 minutes. Remove from heat.
 
2. In a large bowl, whisk together the brown sugar, semolina, spices, and salt; set aside.
 
3. Stir the honey, maple syrup, eggs, and nuts (or raisins) into the pumpkin until combined well. Stir the pumpkin mixture into the dry ingredients until combined well. For optimal flavor, cover and refrigerate at least 1 hour or overnight.
 
4. Heat the oven to 350°F. Brush the bottom of a 10-inch round baking pan with butter/oil and line with 10 sheets of phyllo, brushing each sheet with butter/oil, allowing the phyllo to extend over the sides of the pan by at least 1 ½ inches.
 
5. Pour the pumpkin filling into the phyllo-lined pan and spread evenly to the edges.
 
6. Cover the top of the pie with 8 phyllo sheets, brushing each sheet with butter/oil. Trim the excess phyllo, leaving a 1 ½-inch overhang. Roll together the top and bottom phyllo overhang under and into the sides of the pan. Brush the top with butter/olive oil and, using a sharp knife, score just the top phyllo layers into diamonds or squares. Bake for 35 to 45 minutes, until the top is completely golden brown.
 
7. Make syrup (if syruping the pie): Meanwhile, in a medium saucepan, combine the water, sugar, honey, and cinnamon stick and bring to a boil over medium heat. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Let cool to lukewarm.
 
8. When the pie is baked, remove from the oven and, following the precut phyllo pattern, using a sharp knife, immediately cut through the filling to the bottom. Gradually ladle the syrup over the pastry, evenly covering it to the edges and allowing it to soak in. Sprinkle with walnuts, if desired. Serve warm or cool the pie on a wire rack until the pan is just warm to the touch, then refrigerate it overnight.
 
9. In not syruping the pie, sift confectioners’ sugar over the top and sprinkle with walnuts, if desired.
 
*PUMPKIN NOTE: Use 2 1/4 pounds of raw, skin-on pumpkin to yield 3 cups. Halve the pumpkin and scoop out the seeds and stringy portion before grating.
​
Recipe © copyright 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our Greek-style autumn baking with pumpkin. More recipes can be found in our Meze cookbook, available on Amazon! 

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos