Greek Pumpkin Pie a.k.a Kolokithopita

Greek Pumpkin Pie a.k.a Kolokithopita



Greek Pumpkin Pie a.k.a Kolokithopita

When fall comes around I just love making Greek Pumpkin Pie a.k.a Kolokithopita, from scratch. Thank God for my mother - in- law and her gardening. Each year she makes about 10 pumpkins and I can't wait till I bring one home and make this savory pie. When we say Pumpkin Pie in the States we refer to a sweet pie but here in Greece it's a savory Pumpkin Pie. Kolokithopita has become a staple at our house during the fall season. I just love cooking with fresh ingredients. This savory recipe has a few variations  for making it, I have tried a few and I prefer this one. If you haven't tried a savory Pumpkin Pie a.k.a Kolokithopita then you definitely should! If you are invited to a dinner party for Thanksgiving and you want to show off your cooking skills then this variation of it's American counter part will do it for you! 

*The variations for a savory Pumpkin Pie are: Feta Cheese, leeks, and, ricotta cheese  I omit these ingredients but you can add them and see what you like best!

  * If you would like you can make your pie crust from scratch or you can buy phyllo online click on the link 

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6


  • 860 grams fresh chopped pumpkin
  • 760 grams chopped onions
  • 160 grams long grain rice
  • 50 grams chopped fresh parsley
  • 1 tablespoon chopped mint
  • 30 grams olive oil
  • 50 grams all purpose flour
  • 1 whole egg (beaten)


  1. Boil rice according to package instructions and drain. Add a pinch of salt when rice is boiling.

  2. Then mix all your ingredients together, don't forget to add your egg

  3. If you are using phyllo divide your sheets in half. The half that you aren't using cover with a towel so they will not dry. As you use each sheet, brush each one with melted butter.

  4. If you are making your own crust make two one for the bottom and one to cover your pie with.

  5. Cook for 30 - 45 minutes at 350 - 370 Farenheit or 200 celcius. Allow pie to cool before cutting. 

    KALE OREXI!! From my kitchen to yours! 

Leave a Reply

Your email address will not be published. Required fields are marked *