Greek Pumpkin Pie Recipes

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GREEK PUMPKIN PIE



Greek Pumpkin Pie image

In Greece we make two types of pumpkin pie: sweet and savory. This is a sweet pumpkin pie. If you happen to have a can of pumpkin puree lingering in your pantry perhaps you can give it a try!

Provided by Culinary Flavors

Categories     World Cuisine Recipes     European     Greek

Time 1h

Yield 6

Number Of Ingredients 9

2 (15 ounce) cans pumpkin puree
¾ cup white sugar
1 cup raisins
1 cup fine semolina
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, slightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a rimmed baking sheet.
  • Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
  • Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 773.1 calories, Carbohydrate 112.4 g, Cholesterol 31 mg, Fat 32.3 g, Fiber 7.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 557.1 mg, Sugar 45.2 g

GREEK PUMPKIN AND LEEK PIE



Greek Pumpkin and Leek Pie image

This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 3h

Yield Serves eight to 10

Number Of Ingredients 12

2 1/2 pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 large leeks about 1 1/2 pounds, white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
Salt
freshly ground pepper
12 sheets phyllo dough

Steps:

  • Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
  • Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
  • Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 5 grams, TransFat 0 grams

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)



Pumpkin Kolokithopita (Greek Phyllo Pastries) image

This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Pastry     Pumpkin     Fall     Thanksgiving     Appetizer     Phyllo/Puff Pastry Dough     Honey     Vegetarian     Bake     Dessert

Yield Makes about 36 triangles

Number Of Ingredients 7

3 lbs. baked and puréed pumpkin (fresh or canned)
1 cup honey
1/2 cup sugar
3 tsp. ground cinnamon
1 tsp. ground nutmeg
20 sheets phyllo dough
1 cup unsalted butter, melted

Steps:

  • Preheat the oven to 350°F. Grease a baking sheet with butter.
  • Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
  • Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
  • Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
  • Repeat until all of the pumpkin filling is used up.
  • Bake for 30 minutes or until the tops of the triangles are golden brown.

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