Golden Pumpkin Phyllo Delight

Indulge in this decadent pumpkin pie layered with flaky phyllo pastry and a rich, cheesy filling. Each bite offers a delightful combination of textures, from the crispy top to the creamy interior, making it a perfect centerpiece for any gathering.

Time to complete

Prep

1h 30min

Cook

1h

Wait

-

Total

2h 30min

Ingredients (Makes 1 μεγάλο στρογγυλό ταψί)
  • 8 rustic phyllo sheets
  • olive oil, for brushing
  • 1,500 g pumpkin, coarsely grated
  • 200 ml olive oil
  • 80 g cow butter, melted
  • 4 eggs
  • 3 tablespoons galotyri cheese (or other creamy fresh cheese)
  • 250 g feta cheese, coarsely grated
  • salt, freshly ground pepper
Nutrition Information (per 100g)
  • Calories: N/A
  • Fat: N/A
  • Protein: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
Directions

Prepare the Phyllo

  • 1. Purchase fresh phyllo sheets from the supermarket or prepare homemade sheets, ensuring three are the same diameter as your pan and five are larger to overhang the edges.

Prepare the Pumpkin

  • 2. Grate the pumpkin using the coarse side of a grater. Transfer it to a large colander, season with salt, and massage it gently to release excess moisture. Allow it to drain for 30 minutes.

Make the Filling

  • 3. Preheat the oven to 200°C (392°F) on air mode. After draining, squeeze the grated pumpkin to remove any remaining liquid and place it in a mixing bowl. Add olive oil, melted butter, eggs, galotyri cheese, feta cheese, and freshly ground pepper, mixing until you achieve a thick, cohesive filling. Note: Do not add additional salt as both the pumpkin and feta are naturally salty.

Prepare the Pan

  • 4. Invert the largest round pan that fits your oven (ideally 50 cm in diameter) and grease the bottom. Place one phyllo sheet onto the greased surface and bake for approximately 3 minutes, or until lightly crisp but not browned. Repeat this process with two more sheets, setting them aside once baked.

Assemble the Pie

  • 5. Return the pan to its upright position, grease the interior, and lay down an uncooked phyllo sheet, allowing the edges to hang over the sides. Brush with olive oil, then layer another phyllo sheet on top, letting the edges hang over again. Repeat this with a third phyllo sheet, then sprinkle a portion of the filling over the phyllo, ensuring it is sparsely distributed. Layer a baked phyllo sheet on top, followed by more filling, continuing this process until all filling is used. Finish with an uncooked phyllo sheet, brushing it with oil, and top with the final uncooked sheet.

Final Touches

  • 6. Fold the overhanging phyllo sheets inward over the top of the pie. Use your fingers to create a decorative border around the edge. Bake on a low rack for about 50 minutes, or until the pie is golden brown and crisp underneath. Allow to cool before serving.