Savory Pumpkin Pie

Savory Pumpkin Pie
It was the last pumpkin we had outside in the cool of nature in a shady place. We made it into a pie and gave the neighbor a big piece too! The last winter pie for this year. The last yellow pumpkin for this year.
I share with you one of my favorite pies. Sweet and salty at the same time. But definitely a pie for food. It contains the traditional sour frumenty -trachana elsewhere- of Crete, the land of my ancestors and whose taste accompanies me since I was a child. The rest of the ingredients are crushed vermicelli, which becomes invisible after baking, Greek feta, but also eggs and milk and plenty of dried onion and of course olive oil, from our production Cretan olive oil.

work: 1h:30′ time: 3h:00′ easy:

Click on the images with your mouse to learn more.

Savory Pumpkin Pie Savory Pumpkin Pie

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: or order online at amazon.

Ingredients (∼50 pieces)

  • 1½ package Country Style Phyllo Sheet (8)
  • 1600-1700g yellow pumpkin
  • 100g olive oil
  • 2 medium onions melted in a blender, drained
  • 50g sour Cretan frumenty, crushed in a blender
  • 2-3 nest vermicelli crushed by hand
  • 120g insoluble evaporated milk
  • 4 lightly beaten eggs
  • 250g greek feta
  • 1 tsp salt, pepper, cinnamon
Peel a squash, grate it and chop it into small pieces. Rub it on the thick side of the grater. We can have it cleaned or even grated from the previous night in the refrigerator. Put it in a colander to drain, pressing with a spoon.
In a large saucepan pour the oil to burn and add the onion to sauté. Do not brown, just polish.
Once the onion is ready, put it in the pot the pumpkin and mix it for a few minutes.
Finally remove from the heat and begin to add all the other ingredients one by one. The sour Cretan frumenty, the vermicelli, the eggs beaten with the milk…
… the crushed feta cheese, salt and pepper and cinnamon. Mix well and so we have our filling ready.
With a brush, lubricate the base of a pan with Ø38 cm. Spread the first sheet and sprinkle with olive oil. Repeat the same on another 3 sheets.
Put the filling in between and turn the protruding sheets over the filling. Place the remaining 4 oiled sheets on top.
Carve it and bake it in a preheated oven with fan air at 180℃ 356℉ Gas Mark (∼4) for 1:30' until you see it brown well.
Savory Pumpkin Pie Savory Pumpkin Pie Savory Pumpkin Pie

Author Zambia G. Sifaki