© Pastry WishesGreek Pumpkin Hand Pies – Kolokithopita (Vegan, No Mixer)
These Greek pumpkin hand pies are made with fresh pumpkin and shaped into pretty spirals. They’re vegan and they don’t require a mixer!
Pumpkin season is officially here! I absolutely love pumpkin desserts!
This recipe has been in our family for generations and has been handed down to me from my Yiayia (Grandma). It’s a traditional Greek pumpkin pie recipe, but instead of making one large pie, I adapted it and made hand pies. If you’re a pumpkin lover, you should definitely give this recipe a try!
What is kolokithopita?
The name is a real tongue twister: ko-lo-kee-THO-pee-ta!
The word kolokithi has different meanings in Greek. It can mean squash, zucchini (or courgette for my British friends), or pumpkin. Generally speaking, any variety of pumpkin or squash is called a kolokithi in Greece! Pita means pie and together you get kolokithopita, pumpkin pie (or kolokithopites in the plural form)!
What’s in Greek pumpkin pie?
In Greece, there are both sweet and savory versions of pumpkin pie. The savory ones often have feta cheese in them. This recipe is a sweet pumpkin pie with sugar and spices. It’s very popular this time of year in Greece.
What kind of pumpkin is used for kolokithopita?
Most parts of Greece traditionally make it with butternut squash, but other pumpkin varieties are used, as well.
For this recipe I use a tan skinned pumpkin, which is similar to the Buckskin variety in the States. You could use any sweet pumpkin or pie pumpkin. Butternut squash would be great, too.
What do you need to make Greek pumpkin hand pies?
There are only a few ingredients in these Greek pumpkin hand pies!!!
Here’s what you need:
- Phyllo dough – I only use 7 sheets of phyllo dough, one per pie.
- Pumpkin or butternut squash, grated & squeezed – It only took me about 10 minutes to grate the pumpkin & 1-2 minutes more to squeeze out the liquid!
- Olive oil – I use olive oil to grease the baking pan and the phyllo dough sheets.
- Sugar – I use a combination of light brown packed sugar and white granulated sugar for the filling, but you can use just granulated sugar, if you want. I also use powdered sugar for dusting before serving.
- Spices – I use a blend of cinnamon, nutmeg, and ground cloves.
That’s it!
Why squeeze freshly grated pumpkin?
Pumpkins and squash have a high water content. In order to avoid soggy pies, traditional Greek recipes usually include one of 3 methods to remove the excess water.
One method involves adding rice, breadcrumbs, or semolina flour to the filling. This helps absorb any extra liquid from the pumpkin.
Another method is to put the shredded pumpkin in a skillet and cook it for a few minutes. This helps evaporate the excess water.
The third method is to squeeze out the liquid by hand.
I have tried all 3 methods and I found squeezing the liquid out by hand is the best one. It’s A LOT quicker than cooking it in a skillet! Plus, I don’t need to add any rice, breadcrumbs, or flour, which could affect the texture and overall flavor of the pie!
HOW TO MAKE GREEK PUMPKIN HAND PIES
They may look complicated, but they are really simple to make. Here’s a step-by-step tutorial:
Can I make one large pie instead of hand pies?
Sure! Just double my recipe first and bake it in a bigger pan. The only thing you need to be careful of is the phyllo dough.
There are two ways to use the phyllo dough for a large pie:
- Put half of the phyllo dough sheets on the bottom, then add the filling, and then top with the remaining dough sheets. Just remember to drizzle each sheet with oil before adding the next one.
- Place all the phyllo dough sheets in a pan, one at a time, drizzling each with oil, until they finish and then add the filling. After that, just fold all the overhanging sheets of dough on top! Then brush the pie with oil and cut it into pieces (but not all the way through) before baking.
VARIATIONS & ADD-INS
- You could add chopped walnuts, sesame seeds, and/or raisins in the filling.
- Soaking the raisins in some cognac or brandy adds additional flavor. Just make sure to drain them before adding them to the filling.
- After it’s cooled, I like to dust it with powdered sugar and sprinkle it with some cinnamon before serving.
TIPS FOR SUCCESS
- Use a clean kitchen towel to squeeze out as much liquid as you can. Any excess water can make the hand pies soggy.
- When you add the sugar and spices to the shredded pumpkin, you’ll notice some liquid remains in the bottom of the bowl. Discard this liquid or put the filling in a a fine mesh strainer before making the hand pies.
- Make sure the phyllo dough sheets are covered with a damp towel so that they don’t dry out while you’re making the hand pies. Try and work as quickly as you can because the phyllo dough can dry out fast!
- Don’t coil the pies too tightly, otherwise the centers won’t bake evenly.
- Whenever I bake with phyllo dough, I don’t usually line my pan with parchment paper; I just oil it with olive oil. If you want to make cleanup easier, though, you could line your pan with parchment paper before baking.
- The baking time will depend on how much moisture is in your pumpkin. It usually takes around 50 minutes, but it could take up to an hour and ten minutes. Keep an eye on it after 45 minutes.
~Voula
Let me know how these Greek Pumpkin Hand Pies turn out for you in the comments below! I’d love to hear from you!
Greek Pumpkin Hand Pies - Kolokithopita (Vegan, No Mixer)
Ingredients
- 3 ½ cups (14 oz / 400 g) freshly grated pumpkin, squeezed to remove excess water (see picture tutorials in the post to see how to do it)
- 7 phyllo dough sheets (about 8 oz / 225 g)
- ¼ cup olive oil
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- powdered sugar and ground cinnamon for dusting (optional)
Instructions
- Generously grease a pan with olive oil. Alternatively, line a baking sheet with parchment paper and lightly grease it with olive oil. Set aside.
- Preheat the oven to 180 °C / 350 °F.
- Put the shredded pumpkin in a bowl.
- Add the sugar and the spices and mix with a spoon until everything is combined. Discard any liquid that remains in the bowl or put the filling in a a fine mesh strainer.
- Place a sheet of phyllo dough on a work surface (the long edge facing you) and drizzle with some olive oil. Cover the other sheets with a damp towel so that they don’t dry out.
- Spread 2 tablespoons of the pumpkin filling lengthwise, starting about 2 inches (5 cm) from the bottom and the sides.
- Fold the left and right edge of the phyllo dough over the filling.
- Fold over the bottom part of the phyllo dough and roll into a log, starting from the bottom.
- Starting at one end, loosely roll the log into a spiral.
- Place the hand pie in the baking pan and brush with olive oil.
- Repeat with the remaining 6 sheets and filling.
- Bake for 50-60 minutes.
- Enjoy!
Notes
- Use a clean kitchen towel to squeeze out as much liquid as you can. Any excess water can make the hand pies soggy.
- Try and work as quickly as you can because the phyllo dough can dry out fast!
- Don’t coil the pies too tightly, otherwise the centers won’t bake evenly.
- Whenever I bake with phyllo dough, I don’t usually line my pan with parchment paper; I just oil it with olive oil. If you want to make cleanup easier, though, you could line your pan with parchment paper before baking.
- The baking time will depend on how much moisture is in your pumpkin. It usually takes around 50 minutes, but it could take up to an hour and ten minutes. Keep an eye on it after 45 minutes.
© Pastry Wishes
© Pastry Wishes
© Pastry Wishes
Summers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!
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© Pastry Wishes
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