Recipe type: Appetizer
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 pounds (1kg) pumpkin (any kind), peeled and cut into small cubes
  • 3 tablespoons olive oil
  • 2 onions, diced
  • 2-3 cloves garlic, minced
  • 1 cup (100g) dry breadcrumbs or 2 cups (100g) soft breadcrumbs
  • 3 eggs
  • 2 cups (300g) feta cheese, crumbled
  • 2 cups (200g) hard cheese (graviera, parmesan, pecorino, cheddar, gouda), grated
  • 1 tablespoon fresh mint, finely chopped (or 1 teaspoon dry)
  • 2 tablespoons fresh thyme leaves, finely chopped (or 1 tablespoon dry)
  • Freshly ground pepper
  1. In a large pot, over medium heat add 3 tablespoons olive oil and sauté onion for 2-3 minutes, garlic for another 2 minutes. Adjust heat not to burn them.
  2. Toss in the pumpkin, thyme, mint, pepper and sauté for another 5 minutes. Pour in hot water to cover pumpkin and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for about 20 minutes until the pumpkin softens.
  3. Add gradually breadcrumbs, toss and adjust according to the amount of liquid. Remove from heat and set aside to cool.
  4. Preheat the oven at 350°F / 180°C.
  5. In a small bowl, beat the eggs and add them to the mixture. Add hard cheese and toss until well incorporated.
  6. Grease the bottom and sides of the pan with olive oil and pour in the pumpkin-cheese mix. Spread evenly. Add feta cheese crumbles on top and season with freshly ground pepper and some more fresh thyme, if desired.
  7. Bake for 45 minutes until golden. Remove from the oven and serve warm.
Recipe by 30 days of Greek food at