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Kolokithopita is delicious in the fall....

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kcixcy

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I have started making kolokithopita a lot in the autumn because I love butternut squash this time of year. This is how I make it:

I make a filling with pureed pumpkin or squash, a bit of sugar (I do it by taste because it depends how sweet the squash or pumpkin is), cinnamon, and nutmeg. I make this as pita triangles in the same way I would tiro pita or spanakopita triangles.

Do you guys also make this dish? What do you do? I have been wondering if I should mix some soft cheese in the filling, like a mascarpone or ricotta or the equivalent soft Greek cheese. Has anyone ever done that?
 
I prefer the ones with butternut squash over the versions with zucchini. I add a little honey to mine. Other than that the prices is similar to what is found typically in recipes. I add a little cinnamon too. It's a great treat for this time of year!
 
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Thank you! Quick update - I did mix a little soft cheese in the filling for my last batch. I liked it but I am not sure I will do it again because it cut down on the taste of the pumpkin.
 
kcixcy said:
Thank you! Quick update - I did mix a little soft cheese in the filling for my last batch. I liked it but I am not sure I will do it again because it cut down on the taste of the pumpkin.
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Hi kcixcy,

I’m glad you experimented with the use of a soft cheese. But your observation is correct. The cheese would over power the delicate aroma and flavor of your pumpkin. If you want to use cheese with your pumpkin, try making a kolokithotiropita. It’s is out of this world.
 
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