This savory pumpkin pita is made with yellow pumpkin, feta, and homemade pastry. It is a fantastic snack which combines the perfect balance of sweet pumpkin and salty cheese.

Savory Pumpkin Pita Recipe

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Difficulty Level: Easy
Servings: 10

Ingredients

For the Pastry

  • 1/2 kg all-purpose flour
  • 1/4 cup olive oil
  • 1 tbsp vinegar
  • 1 tbsp salt
  • 1 cup lukewarm water (as needed)

For the Filling

  • 2 kg peeled yellow pumpkin
  • 2 onions, finely chopped
  • 3/4 cup olive oil
  • 1/2 cup glase or Carolina rice
  • 4 eggs
  • 300 g feta cheese, crumbled
  • 1/2 bunch dill, finely chopped
  • Salt and freshly ground pepper

Instructions:

For the Pastry

  1. Sift the flour into a bowl.
  2. Make a well in the center and add salt, olive oil, and vinegar.
  3. Gradually add the water until you have a soft, pliable dough that doesn’t stick to your hands.
  4. Divide the dough into four parts and shape each into a ball.
  5. Cover well and let rest for 30 minutes.

For the Filling

  1. Peel the yellow pumpkin, removing the skin, seeds, and fibers. Either slice it thinly with a knife or grate it coarsely.
  2. Heat the olive oil and cook the onion for a few minutes until it turns translucent.
  3. Add the yellow pumpkin and sauté until it absorbs all its liquids, about 15 minutes. Then add the rice, salt, and pepper.
  4. Let it cook for another 5-6 minutes. Allow the filling to cool.
  5. Add the crumbled feta, beaten eggs, and dill, and mix everything well.
  6. Roll out four very thin sheets of dough (you can also use store-bought phyllo sheets).
  7. Grease a shallow 32 or 34 cm pie pan with olive oil and lay down the first sheet. Brush it with olive oil, then add the second sheet.
  8. Pour in the filling and fold over the edges of the dough that hang over the sides of the pan.
  9. Place the third sheet on top in a crinkled (ruffled) pattern. Brush with olive oil. Finally, add the fourth sheet, also crinkled.
  10. Drizzle the remaining olive oil over the top. Sprinkle a little water with your fingers.
  11. Bake the pumpkin pie in a well-preheated oven at 180°C, using the conventional setting, on the bottom rack for about 1 hour until golden brown.
  12. Let the pie cool slightly before cutting it into pieces.

Source: Argyro