My Messinia

Spiced up pumpkin and feta pie

DSC_1331otvDuring the past Easter I was assigned to contribute to a family table with two pies…

One choice was easy…Korina’s ultimate cheese pie of course…which, since I have learned making it, has been my continuous…uninterrupted success…

The second pie? 

Only for Easter’s sake I have cracked open the large orange pumpkin bought some months back as decor…for my youngest son’s baptism dinner table.

DSC_1023otvLarge pumpkins require considerable amount of time in cleaning and cutting…and make up for many dishes…DSC_1032otv

….so half of the pumpkin was used for the pie and the other half for marmalade…


  • 2 lb (1kg) fresh pumpkin, peeled and seeds removed
  • 2-3 yellow onion
  • 2 cups crumbled feta cheese
  • 2 tablespoon fresh mint chopped/or dried mint
  • 2 tablespoon fresh fennel
  • 2 eggs
  • Salt/pepper
  • Nutmeg
  • Hot red pepper
  • Pepper
  • Olive oil
  • 10-12 phyllo sheetsDSC_1048otv


  1. In a large skillet add 2 tablespoons of olive oil and sauce the chopped onions for 2 minutes or until soft. Grate the fresh pumpkin and add it to the skillet, mixing with onions and sauce for 8-10 minutes on high heat, until the pumpkin is soft. Remove from the skillet and strain the mixture if there is any juices left. Place pumpkin mixture in a large bowl. Add crumbled feta, chopped mint and mix well. Beat the eggs in a small bowl and add them to the mixture. Mix with a wooden spoon until all ingredients are well incorporated. Add salt and pepper.DSC_1052otv
  2. Preheat the oven at 350F/ 180C
  3. Start assembling the pie. You can use any pan shape you have, a square, rectangular or round one. 
  4. Grease the bottom of the pan. Layer 5-6 sheets of phyllo brushing with extra olive oil each sheet.
  5. Pour the pumpkin-cheese mix, spreading evenly. Fold over the left phyllo edges. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.
  6. Score the top phyllo layers a little bit.
  7. Bake for about 30-40 minutes until golden.
  8. Remove from the oven and serve warm.DSC_1331otvDSC_1324otvDSC_1347otv
  9. Enjoy!


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