What could be more perfect for the cooler days than this sweet and comforting pumpkin pie? Greek Pumpkin Pie, or Kolokithopita is the kind of dish that can sit alongside savoury dishes as comfortably as desserts.
1 pack filo pastry sheets
1 kg pumpkin, grated
2 cups sugar
1 cup semolina
1/2 cup milk
1 cup raisins
1 cup pistachios, plus a few extra to serve
1 tsp cinnamon
125 g butter, melted
Caster Sugar (to serve)
Pre-heat oven to 180 degrees celsius
Melt butter and set aside to cool.
In a large bowl, add all ingredients (except the caster sugar and butter) and mix with a spoon to combine.
Spread two pastry sheets and brush with melted butter slightly.
Lay 2-3 tablespoons of the mixture on the pastry sheets.
Roll the pastry sheets and give them a "snail" form.
In a slightly buttered baking dish, place the "snails" and brush them with a touch of butter. Bake in preheated oven about 30 minutes, until turn gold brown.
Leave aside to cool, sprinkle with caster sugar, pistachios and serve.
Recipe and food photography courtesy of Majeriko.gr