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Here’s what to do with your Pumpkin Meat after carving & 2 recipes

I know I’ve been away from blogging and visiting blogs but I’ve decided to work on my e-book again.  I started reading tutorials before summer but found it very difficult and gave up.

The economic crisis here in Greece, has put all of us in depression mood, making us feel sad, anxious about our future but with other emotions as well such as feeling empty, hopeless, helpless, worthless, guilty, irritable,  restless and losing interest in activities that once were pleasurable to us.  My reaction to this situation is to post on Facebook jokes and funny placards, mostly in Greek about the prime minister, the goverment and the whole economic crisis, Merkel and the Troika.   (The word has been taken from the Russian carriage,  pulled by three horses.  In this case the three groups i.e. the European Commission (EC), the International Monetary Fund (IMF), and the European Central Bank (ECB), who have the most power over Greece’s financial future).  Something to give us hope and lift our spirit!

We have become the guinea pigs of Europe and soon other countries will follow as well.  Our salaries and pensions have been cut by 30%, so we have to try more and find out ways to add something more to our income.  We Greeks, are not lazy as they want to present us in Europe but we are hard working but what can we do when there are no jobs?

On my part, I’ve decided to give my e-book another try and if I manage to publish it, then I may hope on adding something to our income but also keeping my mind busy and not thinking of what is ahead of us.

I am back to reading tutorials again and I think I’m on the right track this time, so forgive me if I am not always around.  I will keep posting recipes but not regularly.  Maybe 2 or 3 times a month.

My son lives in England and he e-mailed me today asking me what to do with the pumpkin meat, after he carves his pumpkin to make a jack-o-lantern.

We don’t celebrate Halloween in Greece but Happy Halloween to all of you celebrating.  However, today is a National Holiday in Greece celebrating OXI (ochi) day.  Chronia Polla to all Greeks.

Our flag has a black ribbon attached to it.  This is a sign of mourning, as we are mourning about our future and the future of our children.

Now back to the pumpkin.  I am telling you exactly what I replied to  my son:

First of all you can freeze the pumpkin meat and use it raw whenever you like, in recipes like pumpkin risotto, pumpkin stew, pumpkin curry etc.

You can also steam the meat for about half an hour until it is soft and then purée it with some lemon juice, but if it’s too much you can also freeze the purée.  You can use it in a lot of recipes such as pies, cakes, bread, soups.   I know my son doesn’t have a steamer or casserole, so I told him to wrap it in aluminum foil, without water, and cook it in a preheated oven to 180o C / 350o for about an hour, until the pumpkin becomes soft.  Then to purée it in a food processor or mash it with a potato masher or a fork.

Here is a link I sent him to get some ideas and I promised to post some older recipes I made a few years ago but never posted.  Sorry for the bad pictures but these were taken 2 years ago.


Pumpkin Flutes

Makes:  20

2 cups pumpkin purée
Phyllo sheets cut into 15 cm stripes
200 grams anthotyro
100 grams cream cheese
2 eggs
1 cup demerera sugar
½ cup of clarified butter (see how to clarify butter here)
1 tbsp pumpkin spice mixture


1 cup white crystal sugar
1 cup water
1 tbsp lemon juice
1 tsp vanilla

Pumpkin Spices Mixture

1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp allspice
1/8 tsp nutmeg, ground

Savory Pumpkin Tyropita

10 – 15 phyllo sheets
½ cup of olive oil


500 – 600 grams purée
100 grams xynomyzithra or anthotyro
200 grams feta
4 eggs
Salt (optional)
Black pepper
½ tsp spice mixture

Directions for roasting pumpkin

Preheat the oven to 200o C / 400o F.

After removing all strings and seeds (either save the seeds for roasting, or discard) , put pumpkin on top of a wire rack, in a  casserole with lid with ½ cup of water, or with just a little water to create steam if you don’t have a wire rack to fit in your casserole and and bake pumpkin until it becomes soft, about 1 hour.   When done, scoop out the pumpkin pulp and set aside to cool.

In a saucepan put all the syrup ingredients.  Bring to boil, low heat and simmer for 5  minutes.   Set aside to cool.

Put the pumpkin purée in a bowl with sugar, spices, eggs and cheese and mix.

Brush a pyrex or baking tin with olive oil or butter.

Lightly brush each piece of phyllo with clarified butter.   Add a heaped tablespoon of mixture on top of the phyllo sheet leaving a margin of 3 cm (about an inch) on each side.  Fold each side and then roll.

Place in a baking tin and brush each one with butter.

Bake in a preheated oven to 180o C / 350o F until golden.

Remove from the oven and with a spoon wet each flute with the syrup.


Directions for Savory Pumpkin Tyropita

Mix all the filling ingredients.

Brush baking tin with olive oil.

Add as many phyllos as you want which should also cover the sides of your baking dish.  Each phyllo should be oiled separately.  Seven or eight phyllos are enough for the first layer.

Add filling and then continue adding phyllos, this time the size of the baking dish.  Each time you add a phyllo, fold in one of the phyllos which are outside the pan and brush it again with olive oil.

Finish adding a phyllo which try and tuck in the edges inside the pan.  Brush with olive oil and lightly score.

Bake in a preheated oven to 180o C / 350o F until golden.

Kopiaste and Kali Orexi,

Other similar recipes:


Beef in dark beer in a Sweet and Sour Pumpkin Sauce

Kolokythopita (Pumpkin Pie)

Badjina, the naked pie

Autumn Pie

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29 Responses

  1. It always makes me angry when I hear people who say that the Greek are lazy. Like you’ve pointed it out well, what can you do when your country offers no jobs?!!! I’m so sorry to hear about the situation in Greece. So sad…

    A great way of using pumpkin flesh! Yummy.

    Cheers & courage,

    Rosa xxx

  2. I do feel very strongly for the Greek people. As an Italian I know for a fact that a population is always much better than its politicians or its political choices, for some reason. And I have met more hard workers in Italy than in Germany, having lived in both countries (I’ve also met more lazy people, but not enough to make me support generalizations). I am the first person to criticize my country’s shortfalls, but nobody should just laugh at people losing social security and jobs and think they are just being lazy.

    Your pumpkin recipes are very inviting, especially the savoury tyropita. Keep up with the good work!

  3. Stay strong Ivy! Life can be hard.
    Greeks are anything BUT lazy. The Ancient Greeks gave the world so much, now let the world give a little back!
    Anna xxx

  4. this is tough times for you but i know that greek people are not lazy : you have to be strong and foresee a future which will be bright !!We are with you !!
    COurage !!Pierre

  5. Great use of pumpkin! People get so caught up with pumpkin pies and pumpkin breads, I love seeing such a great variety of uses.

  6. Yum Ivy! When I first saw this photo on twitter I thought mini bougatsa and that is bad as I have a real sweet craving at the moment. These still look amazing and just shows another great use of pastry in a savoury meal.

  7. I totally understand the shock and despair. Several years ago we were in the same boat in the U.S. — and we’re not exactly sailing on smooth water yet because so many people are out of work. The crisis is global.

    A piece of something pumpkin sure makes you feel good for a moment!

  8. Thinking of you during this tough time!

    The savory pumpkin tyropita sounds delicious. Love the mix of pumpkin and feta!

  9. PG

    Dear Ivy,
    first of all, thank you for the wonderful tips with pumpkin.
    I am planning to feed my baby some pureed pumpkin soon too, when she turns 6 months. And I might freeze some for her.
    Now, coming to the situation in Greece. I know enough Germans who know the problem doesn’t lie with the Greek people but somewhere else. My husband himself finds it especially very bad the way things are being handled in by EU and feels bad for the Greek common people, who are ultimately suffering the most. And if I understood it correctly, it never was about hard work or laziness but money. But then I never understood politics and politicians. And believe me nobody is laughing.
    Greece is such a wondeful country with such an awesome heritage. You have all the reasons to be proud! I hope things get settled down soon for you.
    BTW, I never found your pictures bad, never! You have such an amazing blog which goes much beyong your pictures. So, do keep it up! Best Wishes!

  10. Ivy

    Thank you my friends for your kind words and support. It means a lot to me.

  11. greetings Ivy! I keep you in my prayers to have some ease during these trying times, but is true Greek are enduring people who surived throu worst. Thank youf for remembering us these pumpkin recipes I will try them both out as i love pumpkin; hugs!

  12. I never tried anything similar to this recipe. I am sure from what I read that it will be very tasty!
    Keep up the good work and keep in mind that the economic crisis is everywhere so we are almost all in the same “happy” mood.

  13. Love the photo with all the winter squashes! I don’t have a lot of pumpkin pulp from this year’s pumpkins, though my husband carved three of them (nicknamed the pumpk-onauts, from pumpkin and astronaut), but I roasted it and it is waiting to be used. Your proposals look very enticing.

  14. Dear Ivy sensations that you describe so well in this post are not so different from those we feel ourselves in Italy.
    I am very concerned about the fate of my country because unlike the Greek people we don’t have the strength to come back. I hope that your message will serve to invigorate the souls of our people.I hope that we serve by example your will. A big hug ah! Excuse me I was forgetting, as always very good recipe. Kisses.Many thanks for the link of my blog on my post.

    • Ivy

      Thank you Anna Maria for all your love and support.

  15. malunggay56

    Yum Ivy! When I first saw this photo on twitter I thought mini bougatsa and that is bad as I have a real sweet craving at the moment. These still look amazing and just shows another great use of pastry in a savory meal.

  16. Oh Ivy, I am so sad. And we here in France are biting our nails, watching Greece, Italy, Spain and France is not far behind. It is truly a frustrating, sad situation and I hope that things will slowly, slowly but surely get better for everyone. Priorities have to change and we are trying to cut back and live much more simply.

    On the other hand, a wonderful dish made with fresh pumkin and feta and wrapped in phyllo can only comfort. Hugs and much love to you. xo

  17. That looks delicious,Ivy! Wonderful dish to use all the pumpkins I have at home.

  18. So interesting this phyllo filled with pumpkin…look delicious and so tasty. Love it!
    Hope you are having a wonderful week and good luck on your ebook 🙂

  19. grantcheryl18

    I love the pumpkin recipes more especially the pumpkin flutes! Thank you for sharing this, I will try this out this weekend.

  20. Joana

    Know what ivy, during our Halloween Events here in the Philippines. Pumpkins are very expensive and yet even thought expensive we really buy it so that we can make a Halloween Pumpkin face.. hahaha.. The fresh pumpkin in your article is very delicious.

  21. abegail

    Thank a lot for sharing the recipe…I want to try the pumpkin pie..

  22. Fria

    This is really exciting here!!I hope this can help a lot…

  23. Farrell John

    There is no such thing as a lazy race, only jealous people. Greece is wonderful and so are the Greeks and i love mythology. 🙂 By the way, i think i’ll try the flutes. Seems easy to make.

  24. All of this Euro crisis seems so Dangerous. I have been following the Greece story for an Economics project I am doing & just the thought of a Sovereign Default is crazy.

    But, Ivy, I know wonderful Greeks like you will not allow your country to go down so easily.

    Cheers to the spirits & yyyyyyyyyyyuuuuuuuuuuum to the pumpkin 😀


  25. Sharlene Warren

    Thank youf for remembering us these pumpkin recipes I will try them both out as i love pumpkin; hugs! Your proposals look very enticing.

  26. Brenda Boyle

    That looks delicious,Ivy! Best Wishes!

  27. I am the only person in my family who loves pumpkin pie. Most of the time we give the pumpkin to our dog, who also likes it.

    I will look at these recipes, so maybe the rest of the family can start eating it.

  28. Thomas

    I’m a fitness freak but i love pumpkin pies because it is packed with nutrition. The pumpkin pie has less calories. Who cares? It’s gooooooood.