Glyki Kolokithópita
Pumpkin Pie

A real change of pace from the traditional Thanksgiving pumpkin pie. Crispy fillo layers, a delicately spiced pumpkin filling, and it’s all drenched in a luscious light honey syrup. Different and delicious.

Ingredients:

Filling:

  • 2 large cans pumpkin

  • 1/2 cup sweet, unsalted butter

  • 1 teaspoon salt

  • 1/2 cup sugar

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground cloves

  • 1 cup finely chopped walnuts

  • 1 cup golden raisins

Syrup:

  • 3 cups sugar

  • 2 cups water

  • 1/2 cup honey

 Pastry:

  • 1 pound fillo dough

  • 2 cups finely chopped walnuts

  • 1/2 - ¾ pound (2-3 cubes/1-11/2 cups) sweet, unsalted butter

Directions:

Filling Preparation:

  • In large saucepan, combine canned pumpkin, 1/2 cup butter (1 cube), and salt.

  • Simmer over medium/low heat for 15 minutes to evaporate moisture and thicken; stir frequently and do not allow to burn.

  • Remove from heat.

  • Add sugar, cinnamon, cloves, raisins, and 1 cup walnuts.

  • Set mixture aside.

Syrup Preparation:

  • In saucepan, combine sugar, water and honey.

  • Bring mixture to boil.

  • Continue to boil until syrup is slightly thickened, about 15 minutes.

  • Remove from heat and set aside.

Glyki Kolokithopita Assembly:

  • Brush bottom and sides of 10” x 15” baking pan with melted butter.

  • Layer about 5 fillo sheets for bottom of pita.

  • Do not cut bottom fillo sheets to pan size; keep sides up.

  • Brush butter between each layer of fillo; brush sides.

  • For next 5 fillo sheets, brush with butter and sprinkle with chopped walnuts.

  • Spoon in pumpkin filling; spread evenly.

  • Fold fillo sides over to completely enclose filling and brush generously with butter.

  • Cut remaining fillo sheets to pan size.

  • Layer next 5 fillo sheets, brushing with butter and sprinkling with chopped walnuts.

  • Layer last fillo sheets, brushing butter between each layer only.

  • Trim excess fillo dough from sides and corners of pan.

  • Brush top generously with butter.

  • Cut through TOP 3-4 fillo layers ONLY; do NOT cut all the way through.

  • Bake pita at 350 degrees for 50 – 60 minutes; pita should be light, golden brown.

  • Let cool for 15 minutes.

  • Pour syrup over warm pita.

  • Let Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through.

  • Do not cover until completely cooled.

  • Serve at room temperature or cold.

  • Refrigerate leftovers.  


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