An - out–of–the–ordinary Greek savory pumpkin pie with feta cheese and Mediterranean herbs. An amazing combination of sweet pumpkin roasted with tangy feta cheese that you really should try at least once in your life. It goes even further because the right choice of herbs takes this pumpkin pie to the next level. It is ridiculously easy to make since no phyllo dough of any kind is needed here.
I was drooling over pumpkin dishes like soups, pies, cakes, and bread and one day my creativity just woke up. Just like that one day I grabbed my camera and started shooting. It’s pumpkin season and I cannot look the other way. Impossible. Pumpkins are so versatile and I love all those options for sweet and savory dishes. I have to share this savory pumpkin pie with you because I know you will be on constant rotation in your monthly menu.
The recipe
The concept is outrageously simple, a kind of “lazy housewife pie" like we call some traditional pies without phyllo dough in Greece. So, make it easy on yourself and go for this no-hands-on recipe. Only waiting time. Just simmer the pumpkin and then add eggs, bread crumbs, cheese, and herbs. In the oven for 45 minutes. Done. Then you can taste the Mediterranean sun into your savory pumpkin pie while it rains outside. Cool!
Key ingredients
Simple and easy-to-find ingredients. Maybe they are already in your pantry as you read this post.
Pumpkin
Any variety of pumpkin/winter squash will work well here. If you’re fresh out of pumpkins, substitute with butternut squash, as I did. Another bonus for butternut squash in this recipe is that it’s easy to cut.
While pumpkins have an impressive shelf life, it's worth noting that the longer you store them, the more time they'll take to cook. These colossal vegetables can often provide enough culinary inspiration for an entire week's worth of dinners. I personally like to slice the massive ones into quarters and refrigerate the cut pumpkin, using it for everything from soups and curries to stews, pies, or simple frying and/or roasting.
I strongly encourage you to pick up a pumpkin and experiment with it this week. They're remarkably affordable, especially in the days following Halloween, offering a world of culinary possibilities waiting to be explored.
The rest of the ingredients
Cheese: It's feta cheese and graviera (local Greek hard cheese) for me but you can use everything you have available, preferably either parmesan, pecorino, cheddar, gouda or a mix.
Feta's creamy and tangy profile beautifully complements the sweet and earthy notes of pumpkin, adding depth and a delightful contrast in flavors. The addition of hard cheese, on the other hand, brings its robust umami and nutty undertones, enhancing the overall savory character of the pie.
Breadcrumbs: I recommend a combination of dry and soft breadcrumbs. Dry breadcrumbs are crisp and they will give more structure, while soft breadcrumbs are moist and will provide moisture retention.
Expert tips
Tip#1: You can use any pan shape available. I have used a rectangular (11 x 7in / 28cm x 18cm) pan.
Tip#2: Add gradually breadcrumbs, toss, and wait for a while to see if there is liquid. Then add some more, if needed. The goal here is to absorb excessive pumpkin liquid that could turn our pie into a mess. Don’t overdo it and make a weird pumpkin bread instead.
Tip#3: When you add the eggs, make sure that the pumpkin mixture isn’t hot enough. Otherwise, you are going to make an omelet/frittata.
Tip#4: No need for additional salt. Feta cheese and hard cheese will cover you.
How to serve this savory pumpkin pie
Serve this warm, rustic pumpkin pie as breakfast or brunch and a centerpiece for lunch or dinner with a salad. Its balance of creamy pumpkin, tangy feta, and aromatic herbs makes it ideal for pairing with a simple green salad or a side of roasted vegetables. Drizzle a little extra virgin olive oil on top before serving for added richness, and garnish with fresh herbs like thyme or oregano for a burst of color and flavor.
Tired of the same traditional pumpkin pie for Thanksgiving? Bold enough to taste a new healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy savory pie and enjoy all the yummies and mmms of pleasure around this year’s Thanksgiving table.
How to store and freeze
Keep in mind that this pie is even better the next day. The pie's flavors deepen and meld together as it sits overnight. The pumpkin, feta, and herbs have more time to blend, creating a richer, more balanced taste. Additionally, the texture of the pie often improves as it firms up slightly, making it easier to slice and enjoy.
Store: Allow the pie to cool completely before storing. Place it in an airtight food container and refrigerate for up to 3 days. If storing in the pie dish, cover it tightly with plastic wrap to preserve its flavor and texture.
Freeze and reheat: Slice the pie into individual portions and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or food container and store for up to 2 months.
When you're ready to reheat, take the desired number of slices out of the freezer and thaw them in the fridge overnight. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the texture soggy; the oven will keep the pie’s texture crisp on the outside and creamy inside.
MY SAVORY PUMPKIN PIE IS READY! NOW, WHAT?
Your pie can be an excellent appetizer, or side dish, and you may also serve it as a main dish with this cabbage salad or with Greek salad of course, or with this kind of bruschetta salad. Honestly, it would be the perfect meal with a glass of Assyrtiko or Moschofilero white wine. Yes! Excellent!
I would also serve it along with a substantial main course like a hearty soup like this white bean soup or with meat like this amazing lamb dish.
If you have already made my Savory Pumpkin Pie recipe, I would be super grateful to leave a comment and/or give this recipe a rating or take a photo and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood! Above all, I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Thank you so much!!!
Enjoy, my friends!
Recipe
Mediterranean Savory Pumpkin Pie
Ingredients
- 2pounds (1kg) pumpkin (any kind) peeled and cut into small cubes
- 3 tablespoons olive oil
- 2 onions diced
- 2-3 cloves garlic minced
- 1 cup (120g) dry breadcrumbs
- 2 cups (120g) soft breadcrumbs
- 3 eggs lightly whisked
- 2 cups (300g) feta cheese crumbled
- 2 cups (200g) hard cheese (graviera or parmesan, or pecorino or cheddar or gouda or a mix) grated
- 1 tablespoon fresh mint (or 1 teaspoon dry) finely chopped
- 2 tablespoons fresh thyme leaves (1 tablespoon dry) finely chopped
- Freshly ground pepper
Instructions
- 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.
- Toss in the pumpkin, thyme, mint, pepper and sauté for another 5 minutes. Pour in hot water to cover the 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.
- Add gradually breadcrumbs, toss and adjust according to the amount of liquid. Remove from heat and set aside to cool. Add the whisked eggs and the hard cheese. Toss until well incorporated.
- Preheat the oven at 350°F / 180°C.
- Grease the bottom and sides of the pan* with olive oil and pour in the pumpkin-cheese mix. Spread evenly.
- Bake for 25 minutes. Add feta cheese crumbles on top and bake for another 20 minutes until golden. Remove from the oven and serve warm.
- Season with freshly ground pepper and some more fresh thyme, if desired.
Don says
Can you substitute with pumpkin purée?
Sylia says
Hello, Don and sorry for the late answer. Even though I have never used pumpkin purée before, I would say go for it. Maybe you will need more breadcrumbs to bind the mixture. It depends on the purée's consistency. Tell me how it went. I am curious!!!
xxx
Sylia