Sweet Greek Pumpkin Pie (Kolokithopita) – Spiral Phyllo Pie

The Sweet Greek Pumpkin Pie Your Family Will Ask For Every Year!

A cozy, sweet Greek pumpkin pie wrapped in flaky #4 phyllo and shaped into a golden spiral. The filling is scented with cinnamon, cloves, and orange zest, with crunchy nuts and dried fruit for texture. Squeezing the pumpkin before mixing keeps the pie crisp and flavorful — just like yiayia used to make!

Every Greek home has its own version of a sweet pumpkin pie, and this is ours. We use raisins, warm spices, and nuts rolled into crispy, buttery phyllo and coiled into a beautiful spiral. It’s a sweet fall treat that’s not overly sweet and goes perfectly with a cup of Greek coffee. I think you and your family will love it!

Why will my family ask for this every year?

A beautiful, crispy,

Buttery phyllo spiral filled with

Sweet, warm cinnamon,

Pumpkin spiced

Creamy pumpkin,

Chewy, fruity raisins and

Crunchy ground nuts.

What’s in the filling?

Grated fresh pumpkin –small pumpkins for baking, or you can use butternut squash, as I did in my video. Be sure to watch it for tips on grating, and don’t forget to toast the seeds for a crunchy snack later.

Granulated sugar -this will help the pumpkin release its juices, and squeezing the moisture out of the pumpkin after it sits keeps the phyllo crisp and flaky.

Brown sugar -lightly packed to add deep, rich caramel flavor to the pumpkin filling.

Ground cinnamon– adds the warm, earthy, sweet spiciness that pairs so well with pumpkin.

Ground cloves– bring the deep, warm, intense spicy sweet to the spice combo.

Orange Zest – brightens the filling, and the tangy freshness pairs so well with the warm spices.

Ground ginger– sharp, zesty, with a little peppery heat to round out the spices. This isn’t traditional in Greek pies, but I like to add it because it’s part of the pumpkin pie spice we love.

Ground walnuts -or pecans give extra texture and nuttiness to the filling.

Raisins -you can replace the raisins with any chopped dried fruit you love—figs, dates, or apricots work beautifully.

White rice -uncooked short or medium grain will work. The uncooked rice gently absorbs excess liquid as it bakes, ensuring a perfect texture. If you don’t care for rice, you can use breadcrumbs or ground-up light-flavored cookies, like shortbread.

Eggs- to help bind all of the filling ingredients together.

Milk -or half-and-half gives the pumpkin and rice a little extra creaminess.

Salt -just a pinch to balance the sweetness and enhance the spices.  

What do I need for the phyllo?

#4 phyllo -about 18–20 thawed sheets. Move the package from the freezer to the fridge the night before and set it out on the counter about an hour before using.

Unsalted butter -melted to drizzle in between and over the phyllo so it comes out crisp and buttery.

Powdered sugar & ground cinnamon -the dynamic duo that adds sweet spice to the outside to match what’s inside.

How do I prepare the pumpkin for the spiral filling?

Place the grated pumpkin in a large bowl and sprinkle it with three tablespoons of granulated sugar. Mix well, then let it sit for 10 minutes to draw out excess moisture. Squeeze the pumpkin dry using a clean kitchen towel, your hands, or a cheesecloth. This step keeps the filling from becoming watery.

What type of pan do I use?

Preheat the oven to 350°F (180°C). Brush a 12-inch (30 cm) round or pizza pan with melted butter. Keep the phyllo covered with a towel while you work to prevent it from drying out.

How do I make the filling?

In a large mixing bowl, combine the drained pumpkin, brown sugar, cinnamon, cloves, ginger, orange zest, ground nuts, raisins or dried fruit, uncooked rice, eggs, milk, and salt. Mix well to create the filling.

What’s the best way to assemble the phyllo logs for the spiral?

Lay two sheets of phyllo on a clean surface, with the long sides facing you, and brush each sheet lightly with melted butter. Spread a strip of filling about 1½–2 inches wide along the long edge closest to you, leaving about 1 inch on each side. Fold the sides over and roll into a loose log.

How do I create the spiral?

Coil the first filled log into the center of the prepared pan to form the start of the spiral. Continue filling and rolling the remaining phyllo, connecting each new roll to the end of the spiral until the pan is filled. Brush the top generously with melted butter.

How long do I cook the Sweet Greek Pumpkin Pie?

Bake for 50–60 minutes, until the spiral is deep golden brown and crisp. If the top browns too quickly, cover loosely with foil.

What’s the best way to serve my spiral phyllo pie?

Cool for 20 minutes. Dust generously with powdered sugar and cinnamon, then slice and serve warm or at room temperature.

Can I make this pie ahead of time?

To make your sweet Greek pumpkin pie ahead, assemble the pie and refrigerate it up to 24 hours before baking. It’s a great way to enjoy your gathering while it bakes! If you’d like to store the pie for a get-together up to 2 months away, freeze the unbaked spiral wrapped tightly. Bake from frozen at 350°F (180°C), adding 10–15 minutes to the baking time.

Do you have sweet and savory spirals?

Sweet Pumpkin -filled Phyllo Spirals

Baklava Spirals

Spinach Pie Phyllo Spirals

Tiropita Strifti: Feta Cheese & Phyllo Spiral

Melitzanopita Strifti: Eggplant Phyllo Spiral Pies

Greek Mushroom & Feta Phyllo Spirals in the Air Fryer (Manitaropita)

Eliopites: Olive & Feta Phyllo Spirals

Watch the Video