Kolokithopita, Greek pumpkin pie, is nothing like its American cousin. Instead of a creamy custard in a buttery crust, you get spiced pumpkin wrapped in crispy phyllo, baked until golden, and sometimes served with a drizzle of honey or syrup. The version here uses olive oil instead of butter (a traditional Greek choice) and rolls the filling into individual portions for easy serving.
Ingredients
- 1 package phyllo dough (1 lb), thawed in the fridge overnight
- 2 cups pumpkin purée (canned or homemade)
- ½ cup honey
- ½ cup chopped walnuts
- ¼ cup raisins or currants
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup Kofinas Extra Virgin Olive Oil
- 2 tablespoons honey
- 1 tablespoon Kofinas Wild Orange Infused Olive Oil
- Powdered sugar for dusting (optional)
Makes 12 rolls.
How to Make It
- Make the filling. In a medium bowl, combine the pumpkin purée, honey, walnuts, raisins, cinnamon, nutmeg, cloves, vanilla, and orange zest. Stir until well mixed and chill for 15 minutes to firm up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Work with the phyllo. Unwrap the phyllo and cover with a slightly damp kitchen towel to prevent drying. Brush one sheet generously with olive oil. Top with a second sheet and brush again.
- Add the filling. Spoon about 2 tablespoons of filling along the long edge of the phyllo. Fold in the sides and roll up tightly like a burrito.
- Continue. Repeat with the remaining phyllo and filling. You should end up with 12 rolls.
- Brush and bake. Place the rolls seam-side down on the prepared sheet. Brush the tops generously with olive oil. Bake for 25-30 minutes until deep golden brown and crispy.
- Finish. While the rolls are still warm, drizzle with honey and wild orange olive oil. Dust with powdered sugar if desired. Serve warm or at room temperature.
Tips for the Best Kolokithopita
Keep the phyllo covered. Phyllo dries out within minutes when exposed to air. A slightly damp towel kept over the unused sheets is essential.
Brush generously. Olive oil between the layers is what creates the crispy, flaky texture. Don't skimp. Each layer should be visibly oiled.
Don't overfill. Two tablespoons of filling per roll is plenty. Overfilling causes the phyllo to tear or burst during baking.
Drizzle while warm. Honey and citrus oil applied to a hot pastry sink in and become part of the texture. Drizzled on cold rolls, they just sit on top.
A Greek Twist on Pumpkin Season
Kolokithopita is one of those desserts that surprises everyone who tries it. Lighter, less sweet, and infinitely more interesting than American pumpkin pie. Use our Extra Virgin Olive Oil from Crete for brushing the phyllo, and finish each batch with a generous drizzle of our Wild Orange Infused Olive Oil for citrus warmth. It's the kind of dessert that becomes a fall tradition. For an extra Greek touch, drizzle each roll with Cretan Thyme Honey for floral, herbal sweetness, or with Petimezi Traditional Grape Must Syrup for a deeper, caramel-forward finish.
Frequently Asked Questions
What is kolokithopita?
Kolokithopita is a traditional Greek dessert (or savory pastry) made with pumpkin or squash wrapped in phyllo dough. It's especially popular in autumn and during fasting periods, since the olive-oil version contains no dairy. The name comes from "kolokithi" (pumpkin) and "pita" (pie).
Can I use butter instead of olive oil?
Yes. Melted butter is a common substitute and gives a richer flavor. But the olive oil version is more traditional in many Greek regions and is the choice during Lent or other dairy-free fasting periods.
How long do these rolls keep?
Best the day they're made. Stored in an airtight container at room temperature, they keep 2 days but the phyllo will soften. Re-crisp in a 325°F oven for 5 minutes before serving.
Can I freeze them?
Yes. Freeze unbaked rolls on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen at 350°F for 35-40 minutes.
