Pumpkin pies are what we call kolokotes in Greek, coming from the word for pumpkin (kolokithi). It is a dish that originates from Cyprus, a favourite all year round and specifically eaten during the Greek Orthodox Lent fasting period. They're also a quick healthy snack for children arriving home hungry from school.
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For the dough
6 cups plain flour
1 glass of sunflower oil
Juice of 1 lemon
Pinch of salt
1 teaspoon yeast
Add in lukewarm water to form a non-sticky dough
They're also a quick healthy snack for children arriving home hungry from school.
For the filling
8 cups fresh pumpkin cut in small pieces
1 ½ tablespoons of bulgur wheat for every glass of pumpkin
1 glass of raisins
Pepper/cinnamon to taste (optional)
2 tablespoons of sugar
¼ glass olive oil
Cut the fresh pumpkin (aleternatively, I like to use butternut squash) into small squares and sprinkle with salt, leave in the fridge overnight. Place flour in a bowl, add a pinch of salt and yeast, mix well with a spoon. Add the oil, lemon juice and lukewarm water until you form a soft dough. Wrap in cling film and leave in the fridge for 20 minutes.
Mix the ingredients for the filling well. Cut the dough in 20 pieces and roll each one into a circle. Fill the dough with 2 tablespoons of stuffing and fold over, pinching the edges closed.
Preheat the oven to 180 degrees Celsius and cook for 20-30 minutes until slightly golden.
These pies are best enjoyed the day they are baked or refrigerated and eaten the following day - especially as a back to school treat!