Greek Pumpkin Pie (Kolokithopita) with Feta and Phyllo

Greek pumpkin pie, often called kolokithopita, is a savory phyllo pie filled with pumpkin, feta, onion, and fresh herbs. This version uses canned pumpkin for convenience, reduces it on the stove to keep the pastry crisp, and balances its gentle sweetness with salty cheese and a hint of cinnamon; Greek households and regions make their pies in different ways.

Ingredients

12 sheets phyllo dough, about 1 lb (450 g), thawed in the refrigerator for 8 hours
2 tablespoons olive oil (30 ml), for the filling
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 cups (735 g) plain canned pumpkin purée, not pumpkin pie filling
4 ounces (115 g) feta, crumbled
2 large eggs (about 100 g without shells), lightly beaten
½ cup (55 g) fine dry breadcrumbs
3 scallions, thinly sliced, about ½ cup (50 g)
¼ cup (15 g) chopped fresh dill
2 tablespoons (8 g) chopped fresh parsley
1 teaspoon (2 g) dried mint, or 1 tablespoon (3 g) chopped fresh mint
¼ teaspoon ground cinnamon (about 0.7 g)
¼ teaspoon freshly grated nutmeg (about 0.5 g)
½ teaspoon fine salt (about 3 g), plus more if needed
¼ teaspoon black pepper (about 0.5 g)
⅓ cup olive oil (80 ml), for brushing the phyllo
1 tablespoon sesame seeds (9 g), optional, for the top

Instructions

Thaw the phyllo. Let the frozen phyllo thaw, unopened, in the refrigerator for 8 hours or overnight. Keep it wrapped while you prepare the filling. If your package gives a longer thawing time, follow its directions and allow for that extra time; cold, flexible sheets are much easier to separate without tearing.
Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking pan. Have a clean, slightly damp towel ready to cover the phyllo sheets as you work. The towel should be damp, not wet, so it does not make the pastry sticky.
Cook down the pumpkin. Warm the 2 tablespoons (30 ml) olive oil in a wide skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent but not browned. Add the pumpkin purée and cook for another 3 to 4 minutes, stirring, until it looks thicker and excess moisture has evaporated. Transfer it to a large bowl and let it cool for 10 minutes. This brief reduction matters: a watery filling can make the bottom layers gummy.
Mix the filling. Stir the feta, eggs, breadcrumbs, scallions, dill, parsley, mint, cinnamon, nutmeg, salt, and pepper into the cooled pumpkin. Mix just until everything is evenly distributed. Taste a small spoonful and adjust the seasoning if needed, remembering that feta is already salty. The breadcrumbs should absorb some of the pumpkin’s remaining moisture; the mixture will be soft and spoonable, not dry or firm.
Layer the base. Unwrap the phyllo and lay the stack on a work surface, keeping the unused sheets covered. Place one sheet in the prepared pan, letting the edges hang over the sides, and brush it lightly with olive oil. Repeat with five more sheets, turning each one slightly so the base is covered evenly. Use a light hand with the oil; thinly brushed sheets bake into crisp layers, while puddles can make them heavy.
Add the filling and top layers. Spoon the pumpkin mixture into the pan and spread it into an even layer, reaching the corners. Fold any overhanging phyllo over the filling. Layer the remaining six sheets on top, brushing each with olive oil and turning them slightly as before. Tuck the edges into the sides of the pan, then brush the surface lightly with the last of the oil. Sprinkle on sesame seeds if using.
Score and bake. With a sharp knife, score the top phyllo into 8 portions, cutting through the pastry but not all the way through the filling. Bake for 40 to 45 minutes, until the top is deeply golden and crisp. The center of this egg-containing pie must reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check with a food thermometer inserted into the center of the filling. If the top browns before the center is ready, loosely cover it with foil and continue baking.
Rest and serve. Set the pan on a rack and leave the pie to rest for 20 minutes before cutting along the scored lines. Resting lets the filling settle so portions hold together, and it gives the pastry time to stop steaming in the pan. Serve warm or at room temperature.

Tips

Keep phyllo covered. The thin sheets dry quickly once exposed to air. Work with one at a time and return the towel over the stack between layers. If a sheet tears, patch it with another piece; the finished pie is forgiving, and a small tear will not spoil the texture.
Choose plain pumpkin. Use canned pumpkin purée, not sweetened pumpkin pie filling, which already contains sugar and spices. If using homemade pumpkin purée, drain it in a fine sieve for 30 to 60 minutes first, then measure 3 cups (735 g); homemade purée often contains more water than canned.
Season with the feta in mind. Feta varies in saltiness, so mix the filling before adding extra salt. If your cheese is especially salty, reduce the added salt or rinse and dry the feta before crumbling it. For a milder, less salty result, replace up to half the feta with ricotta.
Brush, do not soak. A thin, even coat of olive oil is enough to crisp each sheet. Avoid pressing down hard when spreading the filling, which can compress the bottom layers. For neat slices, use a sharp serrated knife and follow the score marks.

Serving Suggestions

Serve kolokithopita as a main dish for lunch or a light supper, with a crisp Greek-style salad of tomato, cucumber, olives, and red onion. A simple plate of greens dressed with lemon and olive oil also cuts through the richness of feta and pastry. For a larger meal, offer it alongside lentil soup, roasted vegetables, or grilled chicken, leaving the pie as the vegetarian centerpiece if needed.

The pie is satisfying warm, when the feta is soft and the pastry is especially crisp, but it is also good at room temperature for a picnic or buffet. Cut smaller squares for a starter or snack. If serving a crowd, keep the pie on a rack rather than leaving it covered in its hot pan; trapped steam softens the phyllo.

Variations

Use fresh pumpkin or winter squash. Roast peeled, seeded pumpkin or butternut squash until tender, then mash it and drain away excess liquid before measuring. The flavor will be a little more pronounced and less uniform than canned pumpkin. You can also finely grate fresh pumpkin, squeeze it firmly in a clean towel, and cook it with the onion until tender.

Make it without eggs. Leave out the eggs and increase the breadcrumbs to ¾ cup (about 80 g). The filling will be less custardy and may crumble a little more when cut, but the feta and pumpkin still make a flavorful pie. For a softer, creamier egg-free filling, stir in ½ cup (120 g) ricotta and keep the breadcrumbs at ½ cup.

Change the herbs or cheese. Use fresh mint in place of dill for a brighter, cooler flavor, or add a little more parsley for a milder herb note. Kefalotyri, if available, can replace some of the feta for a firmer, sharper cheese; otherwise, use a mixture of feta and ricotta. Ricotta softens the salty tang, so taste the filling before seasoning.

Make individual pies. Cut the phyllo into strips, brush each strip lightly with oil, add a spoonful of filling, and fold into triangles. Bake on a parchment-lined tray at the same temperature until golden, checking that the filling reaches 160°F (71°C). Smaller pies bake faster than a full pan, so begin checking at about 20 minutes.

Storage and Reheating

Let leftover pie cool, then refrigerate it within 2 hours of baking in a covered container or tightly wrapped pan. It keeps for 3 to 4 days in the refrigerator. The phyllo will soften somewhat in storage, but reheating it uncovered in a 350°F (175°C) oven for 10 to 15 minutes helps restore a crisp top. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave is convenient for one portion, though it makes the pastry softer.

For longer storage, freeze completely cooled portions in an airtight freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven until hot throughout and at least 165°F (74°C). You can also freeze the unbaked assembled pie, wrapped well, for up to 1 month; bake it from frozen at 375°F (190°C), loosely covering the top if it browns quickly, and allow extra time for the center to reach 160°F (71°C). Do not leave the pie at room temperature for more than 2 hours.

Frequently Asked Questions

Is Greek pumpkin pie sweet or savory?
Kolokithopita can be made in sweet or savory styles, and family and regional recipes vary. This version is savory, with feta, onion, herbs, and a small amount of cinnamon and nutmeg. Those spices add warmth without making the filling taste like dessert.

Can I prepare the pie ahead of time?
Yes. You can cook and cool the pumpkin filling up to a day ahead, then cover and refrigerate it. Assemble the pie shortly before baking so the phyllo does not sit against the moist filling and turn soft. If the filling is cold from the refrigerator, baking may take a few extra minutes; use the thermometer reading rather than color alone.

Can I use fresh pumpkin instead of canned?
Yes. Roast pumpkin or winter squash until tender, mash it, and drain it well before measuring the amount called for. Fresh pumpkin can hold more water and taste less concentrated, so draining is important. Avoid adding it to the filling while hot, since hot pumpkin can partly cook the eggs and make the mixture harder to handle.

Why did my phyllo turn soggy?
The most common cause is excess moisture in the pumpkin. Cook canned purée briefly to thicken it, and drain homemade purée or grated pumpkin thoroughly. Also avoid piling on too much oil, and let the finished pie rest uncovered so steam can escape instead of softening the pastry.

Can I use puff pastry instead of phyllo?
You can, but the result will be a different kind of pie: puff pastry is thicker, richer, and more bread-like than the many delicate, crisp layers of phyllo. Use one sheet on the bottom and one on top, following the package’s rolling and baking directions. Keep the filling layer moderate and verify that the center reaches 160°F (71°C).

What can I use instead of feta?
Ricotta gives a mild, creamy filling but lacks feta’s salty tang, so season carefully and consider adding a little extra salt after tasting. A firm, salty white brined cheese is the closest substitute. Avoid a very wet cheese unless you drain it first, since excess liquid can soften the base.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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