pupmkin and rice pie

Preparation Time: 30 min

Cooking time: 30 min


1 package thick phylo dough (you can also use puff pastry dough)

2 ½ kilos yellow pumpkin, cut into slices

100 ml fresh milk

5 eggs

1 cup glutinous rice

400 g granulated sugar (or more depending on how sweet you want the pie)

2-3 tablespoons butter melted

60 g all-purpose flour

salt & pepper

½ teaspoon vanilla extract or 1 packet vanilla powder

some ground cinnamon

½ teaspoon ginger powder

¼ teaspoon ground cloves


Preheat oven to 180* C (350* F) Fan.

Peel the pumpkin and cut into 2 cm cubes.

Put in a blender and chop but do not puree.

In a large pot, add enough water to fill it a little more than halfway and heat.

Right before it comes to a boil, add the chopped pumpkin.

Boil for about 10-15 minutes, until it softens but does not turn to mush.

At the same time, boil the rice for 8 minutes in a saucepan with a generous amount of water. Drain.

When the pumpkin is ready, drain in a strainer.

Place the same pot back on heat, but turn heat off. Add the pumpkin and the rice.

Whisk the eggs with a hand whisk.

Add the milk, sugar, vanilla, cinnamon, salt and pepper. Whisk

Add the butter and the flour last. If the mixture seems a little too runny, add some more flour.

Brush 4 sheets of phyllo dough with oil. Brush each one separately and spread in baking pan

Add the pumpkin-rice mixture and cover with another 3 sheets of phyllo, brushing each one with oil before adding to the pan.

Score the pie into pieces and bake for about 1 hour, until golden brown. Serve with caster sugar and ground cinnamon.

Serve and enjoy!

The recipe is from the Greek celebrity chef AkisPetretzikis.com