Traditional Greek Watermelon Pie
Another delicious way to enjoy watermelon is this traditional Greek watermelon pie. An out of ordinary dessert, with basic ingredients and mindblowing flavor.
Ingredients
- 5-6 cups (1kg) watermelon, without the rinds, seeds cut into cubes
- 0-5 tablespoons sugar (optional)
- 1 tablespoon olive oil
- 3 teaspoons olive oil (for greasing the pan)
- 1 tablespoon honey
- 1 +⅓ cup (215g) all-purpose flour or whole wheat flour or a mix, sifted
- ⅔ cup (100g) white and black sesame
- 1 teaspoon cinnamon
For toping or/and serving (optional)
- Honey
- Cinnamon
- Yogurt, ice cream
Instructions
- Preheat the oven to 374° F (190°C) Fan.
- Place the watermelon cubes in a large bowl. Use your hand to smash/cut the pieces into smaller ones. We want a pulp with small watermelon pieces.
- Stir in olive oil, honey, and cinnamon. Taste the pulp. If it is sweet, don’t add sugar. If not, stir in one tablespoon and taste again. Add as many tablespoons according to taste.
- Add gradually the sifted flour. Toss to combine and dissolve the flour. You should have a loose batter, neither too watery nor too thick.
- Use up to 3 tablespoons olive oil to grease an 11-inch (28cm) pie plate or baking pan/dish, and sprinkle half of the sesame seeds over the bottom. Pour the watermelon batter over the seeds. The mixture should be about MAX 1 inch (2,5cm) thick. Sprinkle the remaining sesame seeds over the top and more cinnamon (optional).
- Bake for 40 to 50 minutes in the preheated oven. It is ready when golden and crispy around the edges. Check the baking on the bottom by gently lifting the pie with a spatula. The base should not be wet or soft but well-baked, almost crispy. It remains soft in the center.
- Allow to cool completely before slicing. Drizzle some honey or/and cinnamon (both optional) or serve with yogurt or ice cream. Refrigerate leftovers to be even cooler the following day.
Tried this recipe?Please consider Leaving a Review!