Kolokythopita Glukia

Kolokythopita Glukia Recipe - Delicious Greek Pumpkin Pie

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Kolokythopita Glukia is a traditional Greek sweet pumpkin pie that is perfect for dessert or a sweet snack. This delicious recipe combines the sweetness of pumpkin with the richness of cheese and the crunchiness of filo pastry.

History

Kolokythopita Glukia has been a popular dessert in Greece for many years. It is often made during the fall when pumpkins are in season. The combination of pumpkin, sugar, and cheese creates a unique and delicious flavor that is loved by many.

Ingredients

1 kg red pumpkin
1.5 cups sugar
0.5 cup rice
2 cups olive oil
salt
cinnamon
1 cup grated mitzythra cheese from Mytilini (mitzythra tastes like ricotta)
4 hand made filo sheets for a 36 cm size pan.

How to prepare

Grate the pumpkin and place it in a bowl.
Open a small hole in the middle and place the rice. Let the mixture sit for hours or even overnight.
Then, drain the mixture by squeezing the pumpkin with your hands, and collect the juice in a bowl.
Combine sugar, salt, cinnamon, 1 cup of olive oil, and grated cheese with the pumpkin and rice mixture. Knead the mixture well.
Roll out the dough and make four sheets of filo pastry.
Grease a baking pan and place the first sheet of filo pastry. The sheet should extend above the top of the pan. Grease it and then place the second sheet on top of the first one, also extending above the top of the pan.
Spread the pumpkin and rice mixture on top of the two sheets, fold over the bottom filo sheets, and grease them.
Place the third sheet on top of the mixture and grease it. Cover it with the fourth sheet. Grease it and trim any excess parts of the sheets.
Score the top sheet with a knife to create squares.
Beat the remaining olive oil with some sugar and 2 cups of the preserved pumpkin juice. Pour this mixture over the pie.
Spread it evenly over the surface of the pie.
Bake at 200°C until the pie turns golden brown.

Variations

Add chopped nuts or raisins to the pumpkin mixture for added texture and flavor.
Substitute the mitzythra ricotta cheese with feta cheese for a tangier taste.
Sprinkle some powdered sugar on top of the pie before serving for a sweeter touch.

Cooking Tips & Tricks

Make sure to drain the pumpkin and rice mixture well to remove excess moisture.

- Be sure to grease the filo pastry sheets well to prevent them from sticking together.

- Score the top sheet of filo pastry before baking to create a beautiful presentation.

- Be careful not to overbake the pie, as it can become dry.

Serving Suggestions

Serve Kolokythopita Glukia warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Grate the pumpkin using a box grater or a food processor.

- Knead the pumpkin and rice mixture well to ensure all the ingredients are evenly distributed.

- Score the filo pastry sheets with a knife before baking to create a beautiful pattern on top of the pie.

Ingredient Substitutions

You can use butternut squash or sweet potatoes instead of pumpkin.

- Substitute olive oil with melted butter for a richer flavor.

- Use phyllo dough instead of filo pastry if it's easier to find.

Make Ahead Tips

You can prepare the pumpkin and rice mixture ahead of time and refrigerate it until ready to assemble the pie. You can also freeze the unbaked pie for up to a month.

Presentation Ideas

Serve Kolokythopita Glukia on a decorative platter and garnish with fresh mint leaves or a sprinkle of cinnamon on top.

Pairing Recommendations

Enjoy Kolokythopita Glukia with a cup of Greek coffee or a glass of sweet dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Kolokythopita Glukia contains approximately 350 calories.

Carbohydrates

Each serving of Kolokythopita Glukia contains approximately 45 grams of carbohydrates.

Fats

Each serving of Kolokythopita Glukia contains approximately 20 grams of fats.

Proteins

Each serving of Kolokythopita Glukia contains approximately 8 grams of proteins.

Vitamins and minerals

Kolokythopita Glukia is a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy (cheese) and gluten (filo pastry).

Summary

Kolokythopita Glukia is a delicious dessert that is relatively high in carbohydrates and fats. It is a good source of proteins and vitamins, making it a satisfying treat.

Summary

Kolokythopita Glukia is a delicious and traditional Greek pumpkin pie that is perfect for dessert or a sweet snack. With a perfect balance of sweetness, richness, and crunchiness, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was handed down to me by an old Greek woman named Yaya Maria, who I met while traveling through the picturesque villages of Greece many years ago. She invited me into her home, a humble cottage nestled among olive groves, and showed me the art of making Kolokythopita Glukia, a traditional Greek dish that has been passed down through generations.

Yaya Maria's kitchen was a scene straight out of a postcard, with colorful tiles lining the walls and the smell of herbs and spices lingering in the air. As she guided me through the recipe, I watched in amazement as she effortlessly combined simple ingredients like zucchini, onions, feta cheese, and fresh herbs to create a dish that was bursting with flavor.

I remember the way Yaya Maria's hands moved with precision and grace as she chopped, stirred, and folded the ingredients together. Each step was done with such care and attention to detail, as if she were performing a sacred ritual that had been passed down to her from her own grandmother.

As the Kolokythopita Glukia baked in the oven, filling the kitchen with its tantalizing aroma, Yaya Maria shared stories of her childhood in Greece and the traditions that had been a part of her family for centuries. She spoke of long summer days spent in the fields, harvesting fresh vegetables and herbs, and of festive gatherings where her family would come together to enjoy home-cooked meals made with love and care.

I listened intently, soaking in every word and savoring every bite of the delicious Kolokythopita Glukia that Yaya Maria had so generously shared with me. It was a moment that I would never forget, a moment that sparked a passion for cooking and a desire to learn more about the culinary traditions of different cultures.

Since that fateful day in Yaya Maria's kitchen, I have continued to perfect the art of making Kolokythopita Glukia, adding my own twist to the recipe while staying true to the flavors and techniques that were passed down to me. Each time I make this dish, I am transported back to that magical kitchen in Greece, where the warmth of Yaya Maria's hospitality and the richness of her stories continue to inspire me.

I have shared the recipe for Kolokythopita Glukia with friends and family, passing on the tradition that was so generously given to me by Yaya Maria. And as I watch them enjoy each bite of this delicious dish, I can't help but feel grateful for the lessons learned in that humble Greek kitchen – lessons of patience, love, and the joy that comes from sharing a meal made with heart and soul.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to step out of your comfort zone and embark on a culinary adventure that will not only tantalize your taste buds but also nourish your soul. And who knows, you may just discover a new favorite dish that will become a treasured part of your own culinary repertoire, just like Kolokythopita Glukia has become for me. Bon appétit!