Savory pumpkin pie
Ingredients
- 500 g yellow pumpkin shredded
- 300 g gouda cheese shredded
- 150 g greek full-fat strained yoghurt
- 2 eggs
For the phyllo (Greek pastry sheet)
- 500 g all-purpose flour (gluten-free)
- 1 egg
- 60 g fresh cow butter
- 4 0g extra virgin olive oil
- a pinch of salt
- 1 tablespoon white vinegar
For the garnish :white or/and black sesame
There are many who have never taste savory pumpkin pie.
I trully believe that sweet pumpkin pie with raisins is the most popular greek traditional recipe.
In my opinion, white-flesh pumpkin has more neutral taste than red-flesh pumpkins, therefore it’s more fitting in savory recipes.
White-flesh pumpkins have usually much greener outer-coat. If you find tender ones, grate them along with their green peel. You will definitely get more nutrients. But if their outer-coat is very tough it should be pared so to make you pie with its flesh.
I only use the white flesh of the pumpkin, which I chopped and remove its seeds.
Method
For the phyllo
Combine all the ingredients until they become a malleable dough.
Cut in three pieces and knead three small round doughs.
Allow them rest about 20 minutes.
For the pumpkin
The pumpkin has been shredded in little pieces either in a grater or by removing the flesh from the outer-coat with a spoon.
In a frying pan add the pumpkin and, without any water or oil, stir until it withers or changes its colour. We will see eventually that it becomes transparent.
So, most of the moist is evaporated and our mixture can bake faster.
Allow to cool for few minutes.
In a bowl, stir the rest of the ingredients and add the pumpkin.
The filling is ready.
Rolling out the phyllo for our pie.
Spread two at first, so we grease the first one and then add the second on top.
Add the mixture and wrap our pie with another phyllo by covering it.
Sprinkle with some water and oil. Then sprinkle with sesame.
Make little holes with a knife so not to rise during baking.
Bake at 180-190C degrees for 1 hour.
Enjoy it hot or cold at any time!
Nutritional information per 100 g
Energy / calories: 240.98 kcal
Proteins: 7.20 g
Carbohydrates: 25.25 g
Fat: 12.2 g
