Savory Filo-free Trahana Pumpkin Pie to celebrate Pie Day Greek style!

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!  

 

Ingredients

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

3 eggs

200 ml (7 fl oz) unsweetened almond milk

A bunch of finely chopped mint leaves

Salt, freshly ground pepper

Instructions

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.

 

Buy the artisanal products in this recipe

 

 

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