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Savory Filo-free Trahana Pumpkin Pie

Savory Filo-free Trahana Pumpkin Pie

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!  

Greek savory phyla free trahana pumpkin pie

 

Ingredients for Filo-free Trahana Pumpkin Pie

600 gr. (20 oz) grated pumpkin (or butternut squash)

1/2 cup Agrozimi handmade sour trahaná

1/4 cup Tragano Greek Organics extra virgin olive oil

1 medium onion, finely chopped

150 gr. (5 oz) grated pecorino cheese

300 gr. (7 oz) feta cheese crumbles

3 eggs

200 ml (7 fl oz) oat milk

A bunch of finely chopped mint leaves

Salt, freshly ground pepper

Greek savory phyllo-free pumpkin pie with trahana

How to make a Filo-free Trahana Pumpkin Pie

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.

 Greek Savory Filo-free Trahana Pumpkin Pie

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