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Kolokythopita me Myzithra (Savory Pumpkin Pie)

To all the Greek and Cypriot friends and readers of my blog “Chronia Polla” for today’s National Holiday, Ochi Day.

I have been seeing so many pumpkin recipes popping up everywhere in the blogosphere and with Halloween coming up soon I thought to share these recipes with you in case you wish to make something different this year.

When I went to the farmers’ market a couple of weeks ago, I bought a hug piece of pumpkin about four kilos.  After making this pie, I also made Kolokotes (a Cypriot pastry with pumpkin) and used it to make the dish for the Royal Joust, which will be my next post.

Kolokythopita is a Greek savory pie made with fresh myzithra cheese from Chania, Crete.   I made a new recipe using these two ingredients and avoided using eggs.  I flavoured it with fennel and I added the rice to absorb any juices from the pumpkin, as I do with kolokotes.  Myzithra is a low fat Greek cheese and it is not salty.  It has a slighty sour taste and it pairs wonderfully with the sweet pumpkin.    If you cannot find fresh myzithra you may substitute it with anthotyro or anari.  Feta may also be used but it will be slightly saltier and of course it is a full fat cheese.

This pie gets better, if there is leftover, the next day.  To warm it up, just put it on the toaster but without the upper plate pressing the pie.

Kolokythopita me Myzithra (Savory Pumpkin Pie) Recipe by Ivy

Makes: 6 phyllos for a 24 cm baking tin


For dough:

  • 500 grams all purpose flour
  • ½ cup olive oil
  • ½ tsp salt
  • 1 tablespoon wine vinegar
  • Water (about 1 cup)
  • corn flour (starch) for rolling out dough
  • 1 tablespoon black sesame seeds for sprinkling on top

For filling:

  • 750 grams butternut squash, grated
  • 450 grams myzithra
  • 2 tablespoons fennel fronds, finely chopped
  • ½ cup olive oil
  • ½ cup carolina rice or arborio
  • Salt and freshly ground black pepper
  • Extra olive oil for brushing the phyllos


  1. See step by step instructions how to make phyllo.
  2. Grate the pumpkin and add myzithra, fennel, olive oil, rice, salt and freshly ground black pepper and mix well until the cheese becomes like cream.
  3. Brush your baking tin with olive oil.
  4. Make the first phyllo bigger than your baking tin so as to cover the sides of the tin.Brush with about two tablespoons of olive oil and proceed with the second, brushing again with olive oil and the third.Do no brush the third phyllo as the filling is added.Continue with the remaining three phyllos brushing them with olive oil.
  5. After adding the last phyllo cut the edges and join the phyllos together.
  6. Score the phyllos with a sharp knife to form the pieces and sprinkle the sesame seeds on top.
  7. Bake in a preheated oven, at 180 οC for about 1 hour and 15 minutes or until it is golden brown on top.
  8. Remove to a wire rack to cook for about 15 minutes before serving.

At the end of making the pie there was some leftover phyllo from the bits and pieces cut, which I rolled out into another phyllo and made a few pischies, with honey.

Other relevant recipes:

A twist on traditional Kolokotes

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31 Responses

  1. Angie from Angie's Recipes

    Ivy, this is a very special pumpkin pie! I don’t think I have ever had any savoury pumpkin pie.
    Thanks for the detailed instructions and pictures on making the crust.

  2. This looks yum. I was recently looking for a savory pumpkin type pie without satisfactory results. I look forward to trying this one. I might use my favorite oil pastry for a change of pace.

  3. oops I didn’t read the recipe closely enough. This oil pastry sound intriguing, so I’ll be sure to try it.

  4. hi,ivy,a beutiful and tasty pumpkin pie…i love pumpkin pie,because my grannie did it often in advent!my childhood it’s full of pumpkin flavours !thank you for remind me!

  5. That pie looks so good! I love pumpkin when used the savory way!



  6. Great savory pumpkin pie! I had never thought we could make savory pumpkin pie. It is original and it sounds amazing! 🙂

  7. Greeks do know to make pies … I never ate pumpkin pie savoury but looks like something new to try Ivy! Funny, I just bought this big about 3 kg banana pumpkin (I love pumpkin BTW) and it’s season too … I made pumpkin cake and breads … but now going to try this … and love your pastry too with olive oil. I only use that now … no more butter!

    The pischies look interesting too … will try this as well! Here everyone loves syrupy honeyed cakes!!!

  8. PS did you fill the pischies pastry with the pumpkin or mix it in the dough? I would really like to try this Ivy!

  9. I love kolokythopites … and this one looks delicious. Love the myzithra and the crust with black sesame seeds looks great.

  10. Ben

    Happy Ochi Day! And that pie is a great twist on the sweet version. I could make this as part of my pumpkin frenzy, hehe 😀

  11. Thanks everybody for your comments.

    Heni, Pischies is just phyllo, olive oil, cinnamon and sugar.

  12. Chronia polla à toi aussi, ce kolokythopita est superbe !

  13. Ivy, ta tarte m’a l’air excellente.
    Tu proposes de faire la pâte qui est une pâte à philo.
    Aurons-nous le même fini avec de la pâte à philo achetée?
    Ta pâte a l’air plus épaisse.
    les pischies me plaisent énormément.
    A bientôt.

  14. Merci Nadjibella. Il est très difficile de parvenir à un filo mince comme le philo achetée. Phyllo fait à maison est plus épaisse que cette achetée, mais vous devriez l’essayer car il est mieux.

  15. I would very much like to learn to make phyllo dough. I resist the idea of buying it ready-made. I love the ingredients in the pie. Myzithra is in my list of cheeses to make. Your pie looks just wonderful.

  16. Ivy the thing you sprinkled on the pie ( the sesame ) that looked exactly like the nigella seeds. What a flavorful pie.

  17. This looks so very tasty Ivy. I make pies using cheese with sweet vegetables and we love them. I just know this pie would taste amazing, you are one of those friends that after visits I would always take some extra food home in a bag because it is so tasty. 🙂

  18. The pumpkin and cheese filling with fennel sounds fantastic! I like the black sesame seeds on top too. Looks great.

  19. I love the sound of a savory pumpkin pie! I just bet it’s delicious mixed with cheese and flaky phyllo.

  20. I’d love a slice of this pie Ivy – I adore pumpkin, and the phyllo pastry means that it is not naughty from a dietary perspective.

  21. I’ve never had this version of kolokythopita. My mother used to make it with stafides and rice (I think)…the cheese is a nice addition. Thank you for sharing!

  22. Ivy, this sounds so original. Have never heard of a pumpkin pie with cheese. I don’t think I can manage to roll out the filo but do you think I can make it with store bought filo and if I don’t find any of the Greek cheeses, with what can I substitute it?

  23. Lisa, certainly you can use store bought phylo. I don’t know if where you live you can find store bought phylo which is intended for pies and it is a thick phyllo. If not you can use the thin phyllo which is used for making other pastry, like baklavas. Regarding other cheeses my first choice would be feta which is found everywhere which you can mix with ricotta, which is similar to anthotyro (half of each). Many countries have similar soft whey cheeses like paneer or queso fresco etc., although I have never used them so I don’t know the difference in taste.

  24. Good morning Ivy,

    I really like this recipe because I think that the combination of the pumpkin & cheese sounds wonderful. I should try this over the weekend because we’ll be carving pumpkins for Halloween.
    I hope that you enjoyed your holiday!

  25. Ivy, you are so creative! that pie looks so perfect and yummy!

  26. I love the idea of a savory pumpkin pie, sounds fabulous! I’m looking forward to your Royal Joust post!

  27. This looks great! Pumpkin is not just for sweet pies! This is something I would totally enjoy!

  28. […] I have never cooked with pumpkin before (except of course for making pies), I knew that the natural sweetness of the pumpkin, plus that of the black sugar would perfectly […]

  29. Ivy, you took a fab pic of the Kolokithopita…looks very tasty indeed!

  30. What a great pie! Very original and simple at the same time. I bet the flavors are fantastic.

  31. Great looking pie! Pumpkin works really well in savoury dishes like this.

  32. Fabulous. I love homemade pies. The combination of pumpking with misithra sounds delicious.

  33. […] Kolokythopita me Myzithra (Savory Pumpkin Pie) […]

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