🇬🇷 Greece · Food
Savory Greek Pumpkin and Feta Pie (Kolokythopita)
By eatmundo · July 8, 2026
Kolokythopita is a delightful savory Greek pie, typically made with a sweet pumpkin (or winter squash) filling balanced by tangy feta cheese and fresh herbs, all encased in crispy phyllo pastry. It's a fantastic seasonal dish that works wonderfully as an appetizer or a light main course.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F). Grate 1 kg of peeled pumpkin and finely chop 1 large onion. Squeeze any excess liquid from the grated pumpkin to prevent a soggy pie.
- 2
In a large pan, heat 1/4 cup of olive oil over medium heat. Sauté the chopped onion for about 5-7 minutes until softened and translucent, then add the grated pumpkin and cook for another 10-15 minutes, stirring occasionally, until it’s tender and most liquid has evaporated. Let cool slightly.
- 3
In a large bowl, combine the cooled pumpkin mixture with 1/4 cup of uncooked medium-grain rice, 1/2 bunch each of chopped fresh dill and parsley, 200g crumbled feta cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine all the flavors.
- 4
Lightly grease a 25x35 cm (10x14 inch) baking pan with some of the remaining olive oil. Lay 4-5 sheets of phyllo pastry in the pan, brushing each generously with olive oil as you layer them, allowing some overhang on the sides.
- 5
Spread the pumpkin and feta filling evenly over the layered phyllo. Then, cover the filling with another 4-5 sheets of phyllo, brushing each with olive oil.
- 6
Fold the overhanging phyllo edges inwards to create a neat border, then brush the top layer generously with olive oil. Score the top layer of phyllo into serving-sized pieces, but don't cut all the way through.
- 7
In a small bowl, whisk together 2 large eggs and 1/4 cup milk. Pour this mixture evenly over the scored pie. This helps keep the pie moist and gives a lovely golden crust.
- 8
Bake in the preheated oven for 45-60 minutes, or until the phyllo is deeply golden brown and crispy, and the filling is set. Let the pie rest for 10-15 minutes before cutting and serving.
Frequently Asked Questions
What type of pumpkin or squash is best for Kolokythopita?+
For Kolokythopita, a sweet, dense variety of winter squash like butternut squash or Hokkaido pumpkin works best. Avoid watery pumpkins, as they can make the pie soggy; always squeeze out excess liquid from the grated pumpkin.
Can I make Kolokythopita vegetarian or vegan?+
To make it vegetarian, ensure your feta is rennet-free. For a vegan version, omit the feta, eggs, and milk, and substitute with a plant-based cheese alternative, a flax egg, and plant milk. Ensure all phyllo is vegan (many brands are).
How do I prevent my phyllo pastry from drying out?+
Phyllo pastry dries out very quickly. Always keep unused sheets covered with a damp cloth while you are working. Work quickly and brush each layer generously with olive oil for best results.
Can Kolokythopita be made ahead of time?+
You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pie just before serving for the crispiest phyllo. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
Mundo Match
Dishes across the world that share Savory Greek Pumpkin and Feta Pie (Kolokythopita)'s core ingredients.
