Pumpkin Palooza (kolokithi party)
Rich in nutrients (vitamin A/beta carotene, vitamin C, potassium, fiber, iron and manganese)—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 savory pot pie. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian main dish or side!
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Greek Pumpkin & Feta Pot Pie (savory Kolokithopita)
This savory pot pie marries the sweetness of pumpkin and the saltiness of Greek feta in a hearty filling that’s encased in a crisp-and-airy puff pastry crust. The filling can be made ahead, then baked the day of serving, or you can assemble the pie and freeze it up to a month.
PREP TIME 15 minutes
COOKING TIME 20 minutes
BAKING TIME 40 minutes
SERVES 8 to 10
3 tablespoons extra-virgin olive oil, divided
2 large leeks (about 1 pound), white and light green parts only, rinsed well and chopped
1 clove garlic, finely chopped
2 pounds pumpkin, peeled, seeds removed, grated
1 cup crumbled Greek feta cheese (about 4 ounces)
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon freshly grated nutmeg
Sea salt
Freshly ground pepper
2 large eggs, beaten
*
2 sheets frozen puff pastry dough, thawed according to package directions
1 large egg, beaten
Sesame seeds (optional)
1. In a large skillet, heat 2 tablespoons of olive oil over medium heat; add the leek and sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the pumpkin to the skillet, increase heat to high, and cook, stirring occasionally, until pumpkin has softened, 8 to 10 minutes. Remove from heat. If there is any liquid remaining in the skillet, strain the mixture through a sieve. Transfer the pumpkin mixture to a large bowl. Add the feta, mint, oregano, nutmeg, and season with salt and pepper; stir to combine well. (Can be made ahead up to this point. Cover and refrigerate up to 2 days.) Stir in the 2 beaten eggs until combined well.
2. Heat oven to 375°F. Roll out each puff pastry sheet to half its thickness. Brush the bottom and sides of a 10- or 12-inch round or square tart pan with the remaining olive oil and line with 1 sheet puff pastry. Trim pastry to 1-inch overhang (reserve scraps for decorative leaf- or pumpkin-shaped cutouts, if desired). Fill pastry with pumpkin mixture, spreading evenly to the edges. Brush edges of pastry with beaten egg and top pie with remaining pastry sheet, pressing edges to seal; trim to 1-inch overhang and flute edges or tuck under. Using a sharp knife, cut 1-inch vents around the top crust. (Can be made ahead. Wrap well in plastic wrap and place in a heavy-duty resealable plastic bag; freeze up to 1 month. When ready to serve, this goes directly from freezer to oven; do not thaw. Uncover and continue with recipe, adding 15 minutes to baking time.) Brush top with egg (top with cutouts, if using, brushing tops with egg) and lightly sprinkle with sesame, if desired.
3. Bake 30 to 40 minutes, until golden brown. Serve warm or at room temperature. (Can be made ahead. Cool completely and refrigerate up to 2 days. Reheat in a 350°F oven until heated through, 10 to 20 minutes.)
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoy making our savory 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
This savory pot pie marries the sweetness of pumpkin and the saltiness of Greek feta in a hearty filling that’s encased in a crisp-and-airy puff pastry crust. The filling can be made ahead, then baked the day of serving, or you can assemble the pie and freeze it up to a month.
PREP TIME 15 minutes
COOKING TIME 20 minutes
BAKING TIME 40 minutes
SERVES 8 to 10
3 tablespoons extra-virgin olive oil, divided
2 large leeks (about 1 pound), white and light green parts only, rinsed well and chopped
1 clove garlic, finely chopped
2 pounds pumpkin, peeled, seeds removed, grated
1 cup crumbled Greek feta cheese (about 4 ounces)
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon freshly grated nutmeg
Sea salt
Freshly ground pepper
2 large eggs, beaten
*
2 sheets frozen puff pastry dough, thawed according to package directions
1 large egg, beaten
Sesame seeds (optional)
1. In a large skillet, heat 2 tablespoons of olive oil over medium heat; add the leek and sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the pumpkin to the skillet, increase heat to high, and cook, stirring occasionally, until pumpkin has softened, 8 to 10 minutes. Remove from heat. If there is any liquid remaining in the skillet, strain the mixture through a sieve. Transfer the pumpkin mixture to a large bowl. Add the feta, mint, oregano, nutmeg, and season with salt and pepper; stir to combine well. (Can be made ahead up to this point. Cover and refrigerate up to 2 days.) Stir in the 2 beaten eggs until combined well.
2. Heat oven to 375°F. Roll out each puff pastry sheet to half its thickness. Brush the bottom and sides of a 10- or 12-inch round or square tart pan with the remaining olive oil and line with 1 sheet puff pastry. Trim pastry to 1-inch overhang (reserve scraps for decorative leaf- or pumpkin-shaped cutouts, if desired). Fill pastry with pumpkin mixture, spreading evenly to the edges. Brush edges of pastry with beaten egg and top pie with remaining pastry sheet, pressing edges to seal; trim to 1-inch overhang and flute edges or tuck under. Using a sharp knife, cut 1-inch vents around the top crust. (Can be made ahead. Wrap well in plastic wrap and place in a heavy-duty resealable plastic bag; freeze up to 1 month. When ready to serve, this goes directly from freezer to oven; do not thaw. Uncover and continue with recipe, adding 15 minutes to baking time.) Brush top with egg (top with cutouts, if using, brushing tops with egg) and lightly sprinkle with sesame, if desired.
3. Bake 30 to 40 minutes, until golden brown. Serve warm or at room temperature. (Can be made ahead. Cool completely and refrigerate up to 2 days. Reheat in a 350°F oven until heated through, 10 to 20 minutes.)
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoy making our savory 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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
