Kolokithopita- Savory Greek Pumpkin Pie

At our last girls' night in, we decided on a Greek Theme for dinner.  I've made plenty of Souvlaki's, hummus and pitas, kabobs, and all your traditional fare in the past.  So tonight I thought I would try something a little different.  Being that it is fall and I love all things pumpkin this recipe really stood out to me.  It is a pie, like the famous Spanakopita; a spinach and cheese pie layered between flaky phyllo pastry.  Only instead of spinach it uses the festive pumpkin!  It is called a "pumpkin pie", but it tastes nothing like the American counterpart.  It has a slight sweetness thanks to the pumpkin, but otherwise it is a very savory dish with the salty feta and ricotta cheeses, sautéed onion, and rice.  It was a lovely recipe and I am so glad I gave it a whirl!  You should too.

Kolokithopita- Savory Greek Pumpkin Pie

adapted slightly from Healthy Greek Recipes

1 medium to small pumpkin OR one can of pumpkin
1 large onion, chopped
1 and ½ cups milk (I prefer evaporated because is creamier)
1 cup short grain rice
2 whole eggs (substitute is ok too)
2 cups different cheeses (you can use feta, which is typical, but any other cheese will do it as long as it is a salty one.  I used one cup of feta and one cup of ricotta)
pepper to taste
1 tsp cinnamon
Either ½ box of Phyllo (pictured) or 1 whole box puff pastry

If using a whole pumpkin, cut in half, clean out the seeds and grate the pumpkin into a bowl.  Set aside. 

In large skillet sauté the onion until it begins to caramelize and turn brown. Add the pumpkin stirring occasionally over medium heat for about 20-30 minutes until it looks like paste. Add the milk and rice and stir for about ten more minutes. Add the eggs, cheeses cinnamon and pepper and mix throughly. Taste and adjust seasoning according to your liking.  Remove from heat and set aside.

Preheat the oven to 400 F.

If using puff pastry:
Brush olive oil at the bottom of a pan and roll out the first sheet of pastry on the bottom.  Spread the pumpkin and cheese mixture on top and layer with the second sheet of pastry. Brush the top with a little olive oil and put it in the oven. Bake for about 30 minutes or until the pastry becomes light gold. Allow to cool before you cut in squares.

If using phyllo dough:
Brush the pan with melted butter. Carefully layer the thin sheets of phyllo one on top of the other, brushing each sheet with the melted butter or olive oil before adding a new sheet of phyllo.  You want about half of the stack of phyllo layered on the bottom of the pan.  Spread the pumpkin and cheese mixture on top and repeat layering and buttering of the remaining sheets of phyllo dough until gone.  With a sharp knife carefully score the top few sheets of phyllo dough into squares where you will want to cut them apart.  This will keep the phyllo from shattering when you cut it after baking.  Bake for about 45 minutes to an hour or until the phyllo sheets are crisp and golden brown.


I linked up my recipe on Mom's Crazy Cooking!

Fridays, Feasting With Friends- Featuring Michelle Venorsky

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Michelle Venorsky

I am so, so excited about today's guest!  Michelle is the talented blogger and food writer to the amazing site Cleveland Foodie.  Started back in 2006, Cleveland Foodie is a blog dedicated to the talented chefs and growing food scene right here in Cleveland, OH. She is hands-down the go-to when seeking out the best places to dine here at home.  Like most Clevelanders, she is passionate about our wonderful city and excited of all that we have to offer in our culinary scene.

Right around the time Michelle started writing Cleveland Foodie, I had just moved back to Cleveland after calling Cambridge, MA home for several years.  Although I was born and raised here, with being gone for so long I almost felt like a stranger in my hometown.  So much had changed since I lived here last and I needed a refresher course in where to go, what to do, and of course- where to eat!  After just a little googling around, I stumbled across Michelle's blog and I think I read the entire thing from start to finish in one night!  I couldn't stop!  Here was exactly the information I was longing for.  And the best news- while I was away Cleveland turned into a fantastic culinary scene.  I was so excited and inspired to be back home.  Cleveland Foodie was the very first blog I ever religiously followed and don't ever plan on stopping!  Thank you Michelle for your BIG heart in this amazing little city, your wonderful way with words and giving all of us such a gift in your lovely blog.  You are an inspiration.

What is your favorite thing to cook?
I’m not sure if I have a particular favorite. We cook a lot. And I like to experiment and make all sorts of things. As long as I have a recipe handy, I’ll try it. I love making pancakes on the weekend with my toddler and dancing like silly in the kitchen to braised short ribs when it’s cold outside because it’s such a long, glorious process and the house smells all kinds of wonderful.

How about your least favorite thing to cook?
Fish still makes me nervous. I love fish, and with the exception of salmon, always tend to overcook or mess it up. Not sure why as I know it’s fairly easy to make.

What is your favorite local restaurant and what is one you are dying to try out?
I don’t really have a favorite per se. When people ask me this – I say favorite for what? We truly are a lucky bunch here and there’s no need to pick just one! But there are some we tend to frequent more, and those include: Greenhouse Tavern, Momocho, Fahrenheit, B Spot (my go-to this pregnancy), Vine & Bean, Umami, Sun Luck Garden and L’Albatros (cheese, glorious cheese!).

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
I couldn’t agree more! It depends on the crowd, theme, etc. But for a recent dinner party of sorts we had, here were my favorite songs on the mix I made: Sha la la (Al Green); One More Saturday Night (Grateful Dead); Surrender (Cheap Trick); Mess Around (Ray Charles); El Cuarto de Tula (Buena Vista Social Club); I am Mine (Pearl Jam); Little Lion Man (Mumford & Sons); Iron Lion Zion (Bob Marley); Driver 8 (R.E.M).

What would you choose to be your last meal on earth?
I’d like a little bit of all my favorite foods and to be surrounded by an endless pour of cabernet joined by my husband, family and closest friends. Short ribs from Crush in Seattle, buccatini all’ amatriciana from the old Battuto in Little Italy, king crab legs, a clambake and plenty of stinky, creamy cheese to top it all off!

What are you currently reading? Potty training books!

What is your favorite Kitchen Gadget? Immersion blender.

Do you have a signature go-to dish?
Two apps I tend to make a lot. The dates from Avec (my favorite restaurant in Chicago) and Mario Batali’s chickpea bruschetta from Babbo in NYC. Everyone gets this upon sitting down – it’s so easy and so fantastic! And everyone should dine at both these places!  (please click for the wonderful recipes!)

What is your favorite thing about the Cleveland area?
There’s so much about this city I love! I choose to call Cleveland home. Both my husband and I have had numerous opportunities through the years to take jobs in LA, Chicago and NYC and never gave it more than a second’s thought. The people closest to me are here. I love the weather (yes – I’m serious!). Cost of living. Great neighborhoods and history. The people. The spirit. The belief that we can do anything. The belief that the Brown’s will win it all (and we will!). The food, of course. And that it’s home. Everywhere I go, there’s a memory or a new one to be made. And for all of this, I can’t imagine raising my kids anywhere else.

Do you have a favorite meal from your childhood and do you cook it today?
My mom was (is) an amazing cook. We never had processed crap or take out anything. She cooked every night and those consistent dinners around the kitchen table are some of my favorite memories growing up. She didn’t make anything too crazy – it was always Italian, or had an Italian spin to it. I loved everything she made. But my favorite memories were coming off the school bus during the winter, opening the door and smelling her scratch chicken soup. Best. Smell. Ever.

Top 3 Movies of all time?
It’s a Wonderful Life. Rocky 1 (I’m Italian – I think it’s sacrilegious not to name this one). Back to the Future.

What was your happiest moment in life?
Impossible to pick one. Marrying my husband, Jamie. The most amazing man, husband, friend and father. He always jokes and asks me what it’s like to win the lottery. But as corny as it sounds, that’s how I feel.

And the day our daughter, Natalie, was born. And in just a few weeks, we’ll have that same feeling again as we wait for the arrival of our second daughter. Every day is fantastic. I truly feel blessed – through the good times and bad. Life is good what’s not to be happy about?

Where do you do your grocery shopping?
Heinen’s, Miles Farmer’s Market, Whole Foods, West Side market and farmers’ markets. Though you can find me at the first two practically daily.

What is your favorite guilty pleasure when it comes to food?
Ok – I realize this will gross many people out – but I love Miracle Whip! I know, I know – it’s not even food. But I can’t stand mayo and this stuff is just great.

Do you have Culinary Resolutions that you would like to accomplish this year?
Get my knives sharpened – I’m so behind.

One word that best describes you is: My word: Passionate. 

Others word: Stubborn.

And now for your recipe:
Right now, I am addicted to making strawberry rhubarb pie. I just attempted my first one last month and have made several since. The rhubarb from The Chef’s Garden is out of this world good! And I’m hoping by this weekend, I’ll have enough strawberries from our garden to make another. The recipe I’ve been following is from Smitten Kitchen: http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/

print this recipe

Lattice-Topped Strawberry Rhubarb Pie
Recipe taken from Smitten Kitchen, Adapted from Bon Appetit, April 1997
Serves 8

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust: Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. [The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.

Spaghetti and Meatball Pie

This is a super yummy dish that is a nice change up for the regular stand-by of spaghetti and meatballs.  Everyone in our house loves it, including my 3 1/2 year old.  It is creamy, jam-packed of flavor and incredibly satisfying.

In the summer when the zucchini's are lining up our countertops and filling my fridge I like to grate some up ahead of time and store in re-sealable plastic bags.  This way it is super easy to grab a handful here or there and throw it into whatever it is I am making at the moment.  Spaghetti sauce is the perfect place to sneak more vegetables into your families diet.  When shredded or diced you honestly have no idea it is there, visually.  But it adds so much extra flavor and nutrition to your meals.  Your kids will never ever know it is there.  If you don't have zucchini on hand you can totally skip it.  This is a nice dish to add or subtract ingredients with whatever you happen to have in your fridge.  But by all means, if you have it use it; grated or matchstick carrots, sliced or chopped mushrooms, grated zucchini, chopped bell peppers... etc.  I have done this dish with no veggies except onions and it turns out good too.  But we all prefer it with the extra veggies.  

Spaghetti and Meatball Pie
8 oz. dry spaghetti noodles (half a box)
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1 lb ground turkey or beef, divided (1/4 for meatballs and 3/4 for in the skillet sauce)
1/2 cup sliced onion
1/2 cup-1 cup shredded zucchini (optional)
1/2 cup mushrooms, sliced (optional)
1 bell pepper, chopped (optional)
1 (8-oz.) can Italian-style stewed tomatoes (don’t drain) or 4 large tomatoes, peeled and chopped
1 (6-oz.) can tomato paste
1 Tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed
2 cloves garlic, minced
1 cup cottage cheese or ricotta cheese (I prefer cottage cheese for this, but both work.  I use whatever I happen to have on hand)
1/2 cup Mozzarella or Moneterey Jack cheese, shredded

For the meatballs (makes about 4-6 meatballs)

the reserved 1/4 lb ground meat

8 ritz crackers, crushed (or 1/4 cup bread crumbs)

1 teaspoon fresh oregano chopped

1 teaspoon fresh basil, chopped

salt and fresh ground black pepper

combine all ingredients and roll into golfball-sized meatballs.  Brown on all sides and set aside.  

For the pie
Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate.

In skillet, cook ground beef and onions, bell pepper and mushrooms until meat is browned. Drain. Add to meat mixture, tomatoes, zucchini, tomato paste, oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust.

Top with tomato/meat mixture.  Cut the meatballs in half and arrange on top.

Sprinkle grated cheese over all.

Lightly cover pan with foil and bake for 25 minutes at 350 degrees.  Remove foil and bake for 5 more minutes until cheese is lightly browned.  Cut into pie wedges and serve.

Special Note: You can also prepare this dish ahead of time and freeze for later.  If you want to go this route, you will cover your pie pan with foil right after assembly; label and freeze.  When you are ready to serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.

Guilt Free Sorbet Pie

This is a recipe my sister discovered while paging through this month's Cooking Light Magazine.  I was trying to decide on what type of dessert to make for my mom's birthday and asked Bonnie for any suggestions.  She immediately said this looked really delicious and also quite simple.  Oreo cookie crust, refreshing sorbet, whipped cream and shaved chocolate- what is there not to love?!  I jumped on the idea.  It turned out so pretty- very feminine with the pink, brown and white color scheme and equally delicious.  While eating it, I just couldn't get over the fact on how NOT unhealthy it was!  The sorbet and whipped cream were both fat free so all you were indulging in was the Oreo cookie crust and the chocolate shavings- hardly anything to stress about!  This was a simple dessert to prepare and and left a nice impact, pressenation wise.  I am looking forward to trying this out again with different flavors.  I'm thinking graham cracker crust, pineapple sorbet with maybe a sprinkle of toasted coconut in place of the chocolate shavings.....

Guilt Free Sorbet Pie
Oreo Cookie Crust
Raspberry or strawberry sorbet, lightly softened
Fat Free Whipped Cream, unfrozen
chocolate Shavings and fresh berries for a garnish


Fill pie crust with lightly softened sorbet (don't let it be completely liquid, it would be too difficult to work with.  Just soften to the point that makes it spreadable).  Top with Whipped Cream and place back into the freezer to re-harden.  When ready to serve sprinkle chocolate shavings on top and garnish with fresh berries.  Serve immediately.  

Amazing Coconut Pie

Today was one of those days.  Ugh. I don't know what came over me, but I just felt so blah.  No good reason, just blah. I don't know about you, but enjoying something delicious always seems to help- if even just a tiny bit.  I had picked up a bag of lovely sweetened coconut at the grocery store the last time I was there, and it was calling my name.  On the back of the bag there is this recipe for an Amazing Coconut Pie.  It is incredibly simple, just a handful of ingredients thrown into a blender, topped with coconut and placed in the oven.  A blender?!  Who would've thought!  I don't know about you but I've never used a blender to make a pie before.  I was sold.  Not only was it crazy easy- it was crazy delicious too!

Before

Here is this beauty after sprinkling the coconut on top, just before placing in the oven.   

After

This pie is so lovely.  It is sweet- but not too sweet, with the perfect flavors of custard and coconut.  The cool thing is that the all-purpose baking mix (better known as Bisquick) in the dish helps the pie create its own crust.  

Amazing Coconut Pie

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla 
1 1/3 cups Baker's Angel Flake Coconut (sweetened)


Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.  Blend on LOW speed for 3 minutes.  pour into a greased 9-inch pie plate.  Sprinkle with coconut.

Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.  (It took me closer to 50-55 minutes).  Serve warm or cool on a wire rack.  Store leftover pie in refrigerator.

  wanna slice?

*recipe is from the back of the Baker's Angel Flake Coconut bag.