20/24 people
30m · 60m

Delicious pumpkin pie with a unique flavor!


Dough for pastry sheet (fyllo):

500 gr. flour
1 small cup (coffee cup) of olive oil
2 tablespoons of vinegar
1 cup of warm water
½ teaspoon of salt


1 kilo pumpkin (only the flesh, clean and grated)
400 gr feta cheese (grated)
3 eggs
1 ½ cup of olive oil ( ½ cup inside the filling, ½ cup under the first pastry sheet, ½ cup on the top of the second pastry sheet)
2 tablespoons of parsley
2 tablespoons of mint
salt, pepper

Put the flour into a small basin and make a small hole with your fingers in the middle. Add in there olive oil, vinegar, salt and water. Mix well the ingredients for the dough until smooth. Divide dough into 2 equal portions and shape into balls (one for each pastry sheet, up and down). Spread the dough and make a pastry sheet using a rolling pin.

Mix all the ingredients up to well combined. Pour ½ cup of olive oil in the baking pan and spread the first pastry sheet. Add the filling mixture and spread the second pastry sheet on the top. Cut with a knife in small square pieces and pour ½ cup of olive oil all over the pie. Bake the pumpkin pie in the oven, 200ο C  for 45 - 60 minutes. Serve either hot or cold. Makes about 24 pieces.


The vinegar makes the pastry sheet (fyllo) more crispy. You may replace it with ouzo.

Be careful of the salt because feta cheese is salty enough.

Let the pie cool because its taste is much better.

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