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 a blog). But we Greeks make pies with just about anything: cheese, meat, mushrooms, spinach, leeks...even weeds!
Usually, Greek pies use phyllo (aka filo, Greek for crust/dough), which is super tasty but takes time to prepare and is a bit on the rich side. A recent trend in Greece is to make crust-less pies, 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!
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
300 gr. (7 oz) feta crumbles
200 ml (7 fl oz) unsweetened almond milk
A bunch of finely chopped mint leaves
Salt, freshly ground pepper
Place the sour trahaná in the blender or food processor and blend until it forms a fine flour
Put the eggs into a bowl, stir them and then add the milk, feta, pecorino cheese, and chopped mint leaves. Leave aside.
Sauté the onion in 3 Tsps olive oil for 3 minutes (add salt, pepper) in medium heat
Simmer for 4 more minutes
Preheat the oven to 350 degrees F (sustainability tip for your baking recipes: there is no need to preheat your oven from the beginning of the 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 and sauté in high heat for 3-4 minutes
Transfer into a large bowl, add all the ingredients, and some more salt, pepper (if needed)
Drizzle bottom and sides of pan (12-13 inches) with the rest of olive oil
Bake for 45-50 minutes
Let the pie cool a little bit and Kalí Órexi, Enjoy!
If you make the recipe share it with me using #zelosgreekartisan on Instagram.
Comments will be approved before showing up.
A tasty Greek stewed chickpea soup with herbs and fresh lemon
At Zelos Authentic Greek Artisan we want our customers to experience the true tastes and flavors of modern Greece and enjoy the same genuine flavors that we grew up with. We only choose organic or natural products, without a hint of preservatives, that are produced locally in Greece by small businesses. When you buy one of our Artisans' products, you support a very small business with big dreams, one that embodies contemporary Greek culinary excellence.
If you’re interested in purchasing larger quantities of our products, please visit our Wholesale Page.