KOLOKITHOPITA

pumpkin and feta pie

INGREDIENTS FOR PASTRY

1kg Flour

500ml warm water

1 tablespoon salt

3/4 cup olive oil

1/4 cup vinegar

1/3 cup semolina

INGREDIENTS FOR FILLING

pumpkin, cooked and mashed
3 eggs, lightly beaten
feta
oil
rice
pepper
honey

METHOD

PASTRY-Place flour in a mixing bowl with salt, water, oil, vinager and knead. 

Allow dough to rest at room temperature for 15 minutes.

 Roll pastry out and sprinkle corn flour as you roll it out. Using corn flour prevents pastry from sticking and gives it a silky consistency.

Dab butter on dough and fold into a small rectangle, then place in the fridge.

Cook and mash the pumpkin. Stir honey, oil, rice, and pepper through the pumpkin. Place to one side and allow to cool.
Once cooled, add three eggs and stir through mixture.
Roll out pita pastry into a large circle. Spread pumpkin mixture over the pita. Crumble feta cheese over the top. Cut into small strips, and roll up. Place in a snake-like manner on a lined and oiled baking tray, Continue this until the tray is full, brushing occasionally with oil.
Cook in the oven for 30-40 minutes at 175 degrees, or until golden.

©2018 by It's all Greek to me.