Ingredients
For the pastry
375g Antoniou Fillo Pastry
125ml olive oil, for brushing
Sesame seeds
For the filling
600g Butternut or Kent pumpkin, grated
1 teaspoon salt
1 onion, grated
3 eggs
150g Feta cheese, crumbled
50g Kefalograviera cheese, grated
125ml extra virgin olive oil
50g dill and/or fennel fronds, chopped
25g mint, chopped
200g fine or coarse semolina
Salt and pepper to taste
Method
For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 170 degrees Celsius fan forced. Grease a 33cm by 22cm rectangular baking pan (or similar size) with extra virgin oil oil.
For the filling
Sprinkle a teaspoon of salt onto the grated pumpkin. Place it in a cheese cloth and squeeze out as much liquid as possible (this can also be done using your hands without a cheesecloth). Transfer to a large bowl then add the remaining filling ingredients to the bowl. Mix well.
To assemble the pie
Place the tray vertically in front of you. Brush a layer of Fillo Pastry with olive oil and place it horizontally on the top half of the tray, allowing the pastry to overhang. Brush another sheet of Fillo Pastry and place it horizontally on the bottom half of the tray, also allowing overhang and ensuring both ends overlap slightly in the middle of the tray. Continue layering the Pastry using half of the Fillo Pastry in the packet.
Spoon the pumpkin filling into the tray and spread it evenly over the Fillo Pastry.
Add the remaining sheets of Fillo Pastry on top of the pumpkin mixture as a single layer, brushing each sheet with olive oil as you layer them.
Roll in the overhanging pastry along the edges, to create a border. Brush with more oil, then cut through the Fillo Pastry to form the pieces.
Sprinkle with sesame seeds and bake for 45 minutes or until golden. Allow the Kolokithopita to cool slightly before cutting and serving.
Recipe, video and recipe: Mary Politis from Mary’s Kouzina.
Watch how to make Yiayia Maria’s Kolokithopita or Greek Pumpkn Pie