Here is a slight variation of the traditional pumpkin pie with a Greek twist. Instead of using pie dough I made it with phyllo dough. Just in time for Thanksgiving. Enjoy!
Makes 32 pieces – approximately 2.5 oz each
Filling1 can (29 oz) pure puréed pumpkin (about 4 cups)
1.5 cups sugar
1 can (12 oz) evaporated milk
3 eggs
1 tbsp semolina
1.5 tsp cinnamon
1.5 tsp nutmeg
Crust
¾ cup melted butter
8 oz of phyllo dough (about 30 sheets)
1 tsp sugar
Water
Beat together the pureed pumpkin, sugar, semolina, eggs, cinnamon, nutmeg, evaporated milk, till smooth. Set aside.
Melt the butter and keep it warm.
Butter a 13x9 baking dish. Open up the phyllo dough package, and use just the one out of the two separate packages inside. Cover the phyllo dough sheets with a towel. Layer the phytllo dough one by one, by buttering each layer. Like the Spinach Cheese pie (Spanakotyropita) . Use half the package of phyllo dough, about 12 sheets. Pour the filling and fold the edges of the phyllo dough inwards. Layer with the remaining phyllo dough, by buttering each layer. When done, wet your hand and sprinkle the top with water, then with the sugar. Bake at 350° oven for 1 hour or until golden brown.
When done, remove from the oven and let it cool. When cooled cut it into triangles and sprinkle with some cinnamon and icing sugar. Serve.
Note: the semolina will slightly thicken the pumpkin mixture without it being too runny
Note: by sprinkling the top phyllo sheet with water, will bake it into a crisper crust.
Nutrition Facts Serving Size
1 serving (67.0 g)
Amount Per Serving
Calories 135
Calories from Fat 58
Total Fat 6.5g
Saturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 32mg
Sodium 89mg
Total Carbohydrates 17.9g
Dietary Fiber 1.0g
Sugars 12.2g
Protein 2.3g
Makes 32 pieces – approximately 2.5 oz each
Filling1 can (29 oz) pure puréed pumpkin (about 4 cups)
1.5 cups sugar
1 can (12 oz) evaporated milk
3 eggs
1 tbsp semolina
1.5 tsp cinnamon
1.5 tsp nutmeg
Crust
¾ cup melted butter
8 oz of phyllo dough (about 30 sheets)
1 tsp sugar
Water
Beat together the pureed pumpkin, sugar, semolina, eggs, cinnamon, nutmeg, evaporated milk, till smooth. Set aside.
Melt the butter and keep it warm.
Butter a 13x9 baking dish. Open up the phyllo dough package, and use just the one out of the two separate packages inside. Cover the phyllo dough sheets with a towel. Layer the phytllo dough one by one, by buttering each layer. Like the Spinach Cheese pie (Spanakotyropita) . Use half the package of phyllo dough, about 12 sheets. Pour the filling and fold the edges of the phyllo dough inwards. Layer with the remaining phyllo dough, by buttering each layer. When done, wet your hand and sprinkle the top with water, then with the sugar. Bake at 350° oven for 1 hour or until golden brown.
When done, remove from the oven and let it cool. When cooled cut it into triangles and sprinkle with some cinnamon and icing sugar. Serve.
Note: the semolina will slightly thicken the pumpkin mixture without it being too runny
Note: by sprinkling the top phyllo sheet with water, will bake it into a crisper crust.
Nutrition Facts Serving Size
1 serving (67.0 g)
Amount Per Serving
Calories 135
Calories from Fat 58
Total Fat 6.5g
Saturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 32mg
Sodium 89mg
Total Carbohydrates 17.9g
Dietary Fiber 1.0g
Sugars 12.2g
Protein 2.3g
Right out of the oven
Enjoy!
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