We Already Have 1059 Recipes.

Kolokotes (Pumpkin Pie) with Figs, almonds, Orange and Sage

The Royal Foodie Joust hosted by Jen, The Leftover Queen, tends to be getting a big challenge every month. The winner of the previous month’s challenge, which was Susan at Sticky Gooey Creamy Chewy, chose acorn squash, oranges and sage, three ingredients difficult to pair together. (I had to use butternut squash, as I cannot find acorn squash in Greece).

Last week my husband and son made a short trip to Sparta and came back with lots of products which my in-laws sent me and which they grow in their garden: Two huge pumpkins, lots of litres of extra virgin olive oil, green olives, honey and free range eggs. All the products are organic and the chickens and ducks are fed only on leftover food they have, so I had to start using one of the two pumpkins.

I could not come up with a savory dish and I opted to make a twist on the classic Cypriot recipe Kolokotes.  Kolokotes, is similar to boureki or borek, also called calzone in Italy or empanadas, in Spain and Mexico  or  pita as we call them in Greece.

This pita is a combination of sweet and savory and you can definitely accompany it with a glass of wine or beer.

Kolokotes (Pumpkin Pie) with Figs, almonds, Orange and Sage

Preparation time: 1 hour and 30 minutes

Baking time: about 30 minutes

Yields: about 30 small pies



  • 500 gr. flour
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1 tablespoon wine vinegar
  • the juice of 1 orange (about 1 cup)
  • about 1/2 cup of water


  • 1 kilo butternut squash
  • 1 cup of rice or bulgur wheat
  • 1/2 cup of olive oil
  • 1 tablespoon sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon dried sage
  • 1 teaspoon of cinnamon
  • a few sprigs of fennel, finely cut (about half a cup)
  • 1 cup of almonds
  • 1/2 cup of raisins
  • 10 – 15 dried figs
  • orange zest (about 1 teaspoon)


Peel the pumpkin and remove the seeds and threads preferably with a spoon and grate the pumpkin on the side making the big pieces. Place it in a bowl and put the finely chopped fennel and all the other ingredients i.e. the spices, rice, sugar, oil, the almonds, pounded but not peeled, the orange zest and the raisins and mix them well.


See step by step instructions how to make the dough here.

To make the dough, mix the salt with flour in a big bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add vinegar and orange juice. Start adding water gradually until the dough is soft but not sticky on your hands. Place on a floured surface and knead for five minutes.

Alternatively you can make the dough in your food processor adding ingredients same as above until the dough does not stick on the walls of the bowl. Vinegar is optional added when we want a crunchy phyllo.

Cover with cling film or a kitchen towel for half an hour. Sprinkle the dough with flour or corn starch before rolling it out on a floured surface.

Roll out dough and place a small plate of about 10 cm. diameter and cut with a sharp knife in round circles.

On one side, place a spoonful of the filling and cover with the other half. Take both sides and press with finger so that they stick together, or press with a fork.

Place in a baking tin lined with parchment paper and brush with olive oil.

Bake in a pre-heated oven at 180ο for 30 minutes or until they have a nice golden colour.

No ratings yet.

Please rate this

26 Responses

  1. Hi Ivy, those pies look absolutely delicious and very seasonal. Wishing good luck in the Joust – fingers crossed here for you sweetie 😀

    Rosie x

  2. I was toying with something sweet for the Joust too Ivy but have missed it. No time to get in the kitchen now.Your dish sounds wonderful!!!! Good luck on winning the apron of honour:D

  3. Really original! Those pies must taste wonderful! A great combination of ingredients!



  4. These look good, like little pasties! Great set of ingredients. Sounds really good, it would be interesting to see how it tastes.

  5. Ben

    OH yummy! I love the combination of the ingredients in a pie. Great job!

  6. That looks mouth watering!

  7. I love these small pites. And when they combine sweet and savory they are a real favorite of mine. Good Luck in the joust Ivy!

  8. Pies look too good Ivy..Love the filling..

  9. These looks so yumm.
    Ivy all those goddies, especially the olive oil and olives, reading them i was saying wish i was living next dorr 😉
    My guest enjoyed the cheesy snack, will post them when i am back from the break.

  10. PG

    wow! olive oil from home! you are lucky to have in laws growing such goodies at home.

    The recipe looks fantastic! In India we make similar looking sweets but with a different type of filling. But, usually I consider it so much work that i would never think of maing it on my own. That’s a lot of work, I know.

  11. Stuffed baked pie with pumpkins,delicious!

  12. Nicely done…pumpkin skaltounia! Good luck in the Joust and I know you’ve racked your brain like everyone else for this one.

  13. Great recipe Ivy. I would be sure to enjoy it with a glass of wine or two!

  14. They look beautiful Ivy! Good luck in the Joust!

  15. This sounds fabulous Ivy. Can see you getting quite adventurous & creative! Am vey envious of the goodies your hub brought back; they sound like so much fun! The pies are delicious beyond words!

  16. Delicious looking pies, Ivy!

  17. I think it sounds great! I love the idea of incorporating an herb into something sweet. That seems to be a trend lately, especially with basil.

    Good luck in the joust! I will vote for you. I hope I remember!

  18. mmmmmm looks good, ivy!! hey, good luck for the joust!

  19. Ciao Ivy ! I fell in love with this “calzoni” I would like to make this dough in advance … how long can I keep it in the fridge ? Thank you !

  20. Ivy

    Thanks everybody for your lovely comments.

    Ciao Natalia. The dough can keep 2- 3 days in the refrigerator,wrapped in cling film and it can keep for a very long time in the freezer as well. You can prepare the pies and freeze them and you can bake them whenever you like. Even if you bake a lot and you have leftovers that you feel you cannot eat them all, put them in zip bags and freeze them. When you thaw them they are just as good as when you baked them.

  21. Ivy, I love figs. I love pumpkin. Somehow, you managed to put the two together, and make these delicious little pies. These are great. I might use that filling for pierogies. That would be awesome.

  22. These look great Ivy! Thanks again for a wonderful Joust entry and best of luck!!

  23. Ciao Ivy I don’t know where Piggy is from but she is the only one “allowed” to publish the recipe. Don’t worry it will appear soon !

  24. christa

    hi we also make kolokotes but we use raisins instead of figs try them.

    • Hi Christa, I also use raisins. This is a second post in which I made some twists on the traditional recipe.

  25. Looks perfect and awesome. Would love to have it