Greek cuisine is full of pie recipes, and I am sure you all know the world-famous spanakópita, aka spinach pie. My mom used to make the most amazing version with her own homemade filo dough (I'd shared that recipe with you in an earlier blog). But we Greeks make pies with just about anything: cheese, meat, mushrooms, spinach, leeks...even weeds!
Usually Greek pies are made with phyllo (aka filo, Greek for crust/dough), which is super tasty but takes time to prepare and is a bit on the fattening side. A recent trend in Greece is to make crustless pies, kind of like quiches or tarts, so I thought today, on National Pi(e) Day, I'd share an easy, fragrant, healthy, phyllo-free savory pumpkin pie from our friend, & collaborator, Eleftheria.As an added bonus, it also uses a surprise ingredient,trahaná. We usually use this hand-rolled yogurt-flavored pasta to make soups or or trahanóto, a risotto-style dish, but adding it in to fillings like this one gives extra flavor & texture. Believe me when I say that the results do not disappoint!
Make this recipe today and celebrate National Pi(e) Day like a Greek!
Ingredients for Filo-free Trahana Pumpkin Pie
600 gr. (20 oz) grated pumpkin (or butternut squash)
Place the sour trahaná in the blender or food processor and blend until it becomes a fine flour.
In a large bowl, lightly beat the eggs with the milk, cheeses and chopped mint leaves. Leave aside.
In a medium frying pan, sauté the onion in 3 tsps olive oil on medium heat until translucent. Add salt & pepper, cover and simmer for a few more minutes.
At this point, preheat your oven to 350 degrees F (sustainability tip: there is no need to preheat your oven from the beginning of a recipe - prepare your ingredients first - grind, chop, etc.- and then turn your oven on).
Add half of the grated pumpkin and 2 tbsps olive oil to your frying pan and sauté on high heat for 3-4 minutes.
Transfer into the bowl with the egg mixture, add the rest of the ingredients and blend well.
Oil the bottom and sides of a 10x14 baking pan with the rest of your olive oil.
Bake for 45-50 minutes until golden brown.
Let the pie cool a little bit before serving - Kalí Órexi, bon apetit, enjoy!
If you make the recipe, share it with me using #zelosgreekartisan on Instagram.
Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.