Kolokotes (Pumpkin Pies)

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Active time

30 minutes

Total time

90 minutes

Yield

7 pies

Serving Size

1 pie

Ingredients

1 ¼ cup whole wheat ﬂour

1 ¼ cup all-purpose ﬂour

⅓ cup olive oil

1 ½ teaspoons salt, divided

1 ¼ cups water

1 (2-pound) pumpkin

½ cup dry bulgur wheat

2 tablespoons olive oil

½ cup raisins

1 teaspoon ground cinnamon

½ teaspoon pepper, freshly ground

1 tablespoon chopped fresh fennel

Instructions

1. Preheat the oven to 350.

2. To make dough for the pies, mix the ﬂours in a large bowl with olive oil and ½ teaspoon salt. Add the water, and knead very well. Shape the dough into seven balls.

3. Cut the pumpkin into small cubes. In a large mixing bowl, combine the pumpkin with the bulgur wheat, 1 teaspoon salt, olive oil, raisins, cinnamon, pepper, and fennel.

4. Roll out each ball of dough into a circle roughly 8 inches in diameter. Put 1/7 of the ﬁlling in the center, and fold the dough over in half, covering the pumpkin mixture and making an empanada-like shape. Secure the pie by pressing and twisting along the edges of the dough. Repeat with remaining balls of dough.

5. Arrange the pies on a baking sheet, covering loosely with foil. Bake for 60 minutes, until golden brown.