This savory pumpkin pie is perfect for the Holiday table. Layers of buttery phyllo with a pumpkin and feta filling. It makes a delicious appetizer.
The Ingredients
- phyllo
- canned pumpkin puree (make sure it has no other ingredients other than pumpkin)
- feta cheese
- salt and pepper
- ground cumin
- scallions
- an egg
- fresh mint
- melted butter
Canned Pumpkin or Fresh?
This time of the year canned pumpkin is available in almost every supermarket and I’m very satisfied with the quality. If there’s a shortcut that does not compromise the taste and/or quality of a recipe, I use it. However, if you prefer the taste of homemade pumpkin puree, then use that instead.
Butternut squash works in this recipe too. It adds another level of sweetness that pairs well with the feta. Make sure to roast it first until it is very tender and then puree it:
- peel the butternut squash and remove the seeds.
- cut it into wedges or cubes and place them on a baking tray.
- Drizzle 3-4 tablespoons of olive oil on it.
- Season with salt and roast at 400 °F until soft and tender.
- Puree in the blender and use it in place of the pumpkin.
More Savory Greek Pies:
Watch the Video Tutorial
Greek Pumpkin Tart with Phyllo & Feta
This savory pumpkin pie is perfect for the Holiday table. Layers of buttery phyllo with a pumpkin and feta filling. It makes a delicious appetizer.
Ingredients
- 10 (#4) phyllo sheets
- 5-6 tablespoons of salted butter, melted
For the Filling:
- 2 cans (30 ounces) pumpkin puree
- 5-6 scallions, thinly sliced
- 3-4 tablespoons olive oil
- 6 ounces feta cheese, crumbled
- salt, to taste
- freshly cracked black pepper, to taste
- 1 egg, slightly beaten
- 1 tablespoon finely chopped fresh mint leaves
- 1/2 teaspoon ground cumin
Instructions
Preheat the oven to 350 °F, 180 °C.
Place the scallions and olive oil in a skillet and cook into medium heat until soft. About 4-5 minutes.
Remove from the heat and add the pumpkin puree, the feta cheese, mint, cumin, salt, and pepper. Taste and adjust the seasoning if needed.
Beat the egg in a small bowl then, add it to the pumpkin filling.
Brush a 10-inch tart pan with some melted butter.
Layer 5 phyllo sheets into the pan and drizzle each one with some melted butter.
Add the filling and cover it with the remaining phyllo sheets, drizzling each one with the melted butter.
Tuck the phyllo that is hanging outside of the pan in and brush it all over the top and sides with the remaining butter.
Score the pie into 8 pieces.
Bake until golden. About 45 minutes.
Let the pie sit at room temperature for 20-30 minutes. Transfer to a serving dish and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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