The Royal Foodie Joust hosted by Jen, The Leftover Queen, tends to be getting a big challenge every month. The winner of the previous month’s challenge, which was Susan at Sticky Gooey Creamy Chewy, chose acorn squash, oranges and sage, three ingredients difficult to pair together. (I had to use butternut squash, as I cannot find acorn squash in Greece).
Last week my husband and son made a short trip to Sparta and came back with lots of products which my in-laws sent me and which they grow in their garden: Two huge pumpkins, lots of litres of extra virgin olive oil, green olives, honey and free range eggs. All the products are organic and the chickens and ducks are fed only on leftover food they have, so I had to start using one of the two pumpkins.
I could not come up with a savory dish and I opted to make a twist on the classic Cypriot recipe Kolokotes. Kolokotes, is similar to boureki or borek, also called calzone in Italy or empanadas, in Spain and Mexico or pita as we call them in Greece.
This pita is a combination of sweet and savory and you can definitely accompany it with a glass of wine or beer.
Kolokotes (Pumpkin Pie) with Figs, almonds, Orange and Sage
Preparation time: 1 hour and 30 minutes
Baking time: about 30 minutes
Yields: about 30 small pies
- 500 gr. flour
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 tablespoon wine vinegar
- the juice of 1 orange (about 1 cup)
- about 1/2 cup of water
1 kilo butternut squash
1 cup of rice or bulgur wheat
1/2 cup of olive oil
1 tablespoon sugar
1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon dried sage
1 teaspoon of cinnamon
a few sprigs of fennel, finely cut (about half a cup)
- 1 cup of almonds
- 1/2 cup of raisins
- 10 – 15 dried figs
- orange zest (about 1 teaspoon)
Peel the pumpkin and remove the seeds and threads preferably with a spoon and grate the pumpkin on the side making the big pieces. Place it in a bowl and put the finely chopped fennel and all the other ingredients i.e. the spices, rice, sugar, oil, the almonds, pounded but not peeled, the orange zest and the raisins and mix them well.
See step by step instructions how to make the dough here.
To make the dough, mix the salt with flour in a big bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add vinegar and orange juice. Start adding water gradually until the dough is soft but not sticky on your hands. Place on a floured surface and knead for five minutes.
Alternatively you can make the dough in your food processor adding ingredients same as above until the dough does not stick on the walls of the bowl. Vinegar is optional added when we want a crunchy phyllo.
Cover with cling film or a kitchen towel for half an hour. Sprinkle the dough with flour or corn starch before rolling it out on a floured surface.
Roll out dough and place a small plate of about 10 cm. diameter and cut with a sharp knife in round circles.
On one side, place a spoonful of the filling and cover with the other half. Take both sides and press with finger so that they stick together, or press with a fork.
Place in a baking tin lined with parchment paper and brush with olive oil.
Bake in a pre-heated oven at 180ο for 30 minutes or until they have a nice golden colour.