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Pumpkin and Almond Phyllo Pie – Kolokithopita

This special version of my mother's pumpkin pie is unforgettable. I had lost the recipe for years until I was brave enough to recreate it for my family. Enjoy this holiday treat.
Course Side Dish
Cuisine Greek
Keyword almond, Greek, phyllo, pie, pumpkin
Servings 24
Author Mary Papoulias-Platis

Ingredients

  • 1 lb. phyllo dough, defrosted
  • 4 cups fresh pumpkin, 2 2 1/2 - 3 lb. sugar pumpkins
  • 2 cups sugar
  • 2/3 cup cooked rice
  • 2 small onions, grated and drained
  • 2 tablespoon cinnamon
  • 1 cup extra virgin olive oil
  • 1/2 cup sliced blanched almonds
  • 1/2 cup melted butter for phyllo

Instructions

  1. If using fresh pumpkin begin this recipe the day before. See Cooking Techniques for Roasting Pumpkins
  2. Note: 1 (2-1/2 - 3 lb. sugar pumpkin = 2 cups pureed pumpkin)
  3. Preheat the oven to 350 degrees.
  4. Cut pumpkins in half, scoop out all pulp and seeds and roast cut side down on a foiled covered sheet pan in a 350 degree oven until soft, approx. 1 hour.
  5. Scoop out pulp, place in food processor until smooth. Place in a sieve over a large bowl and drain overnight.
  6. Boil the rice until soft. Drain.
  7. Finely grate the onion. Drain.
  8. Combine the pumpkin, sugar, and rice in a large bowl.
  9. Add the onion, cinnamon, oil, and almonds to the pumpkin. Set aside.
  10. To prepare the pan:
  11. Butter the sheet pan. Layer 1/2 the pound of phyllo on the bottom, buttering each layer.
  12. Place the filling on top, smoothing evenly in pan.
  13. Place the second layer of phyllo on top buttering each layer.
  14. Score (cut with a sharp knife) the top only of the phyllo into 4 pieces width by 6 pieces lengthwise for 24 squares.

  15. Bake in a 350 degree oven for one hour. Let cool.

  16. Serve warm or at room temperature. Can be sprinkled with powdered sugar and cinnamon!