Kolokythopita (squash pie)

Kolokythopita (squash pie)



Colorful and savory, sweet and salty, delicious and nutritious! Each pie includes loads of love and knowledge which is imparted from generation to generation. It contains the craftsmanship of the hands which concoct it and the anticipation of children and grownups of the season to taste it! This is squash pie: layers of filo and, in between, the mellow sweetness of a filling which accompanies great times. Once seasonal, today it is nominated the queen of our regional identity.

The golden flakes and the heady aroma of the squash come together in a tray and it becomes an essential taste from the first serving!


For the dough
1kg flour
Water as much as needed
Some vinegar

For the filling
1 yellow squash
½ lt milk
2 eggs
Sugar (depending on how sweet you want it)
Trachanas or rice
Feta cheese


For the dough

Add the flour and the salt in a basin. Make a hole in the middle and add some vinegar and the water while kneading. We should get soft and even dough. Split into 12 equal parts and let it rest for 30 minutes.

For the filling

Clean the squash and shred it with a grater. Mix in a pinch of salt and let dry for 30 minutes in the colander. Press the shredded squash so that all fluids run out. Put them in a basin, add the rest of the ingredients and mix together.

For the pie

Roll 12 layers of filo, oil them up and overlay 3 of them in an oiled tray. Position them so the edges overlap the tray, to create “kothro” (crust). Add some filling and then overlay a layer of filo. Repeat the same procedure until you run out our filling (use 5 more layers of filo). Put the remaining 3 layers of filo on top, oiling each up in the process. Add olive oil on top and score the pie. Bake in a pre-heated oven for about an hour at 180°C.

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