Name: Cyprus Pumpkin Phyllo Hand Pies
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 hand pies
Cuisine: Cypriot
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp fine sea salt; 1/3 cup extra-virgin olive oil; 3/4 cup warm water, plus more if needed; 4 cups grated pumpkin or butternut squash (about 1 1/2 lbs); 1/2 cup cooked short-grain rice; 1/3 cup golden raisins; 2 tbsp pine nuts, lightly toasted; 1/3 cup granulated sugar; 1 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 tbsp extra-virgin olive oil; 2 tbsp extra-virgin olive oil; 1 tsp granulated sugar; 1/2 tsp ground cinnamon

Kolokotes are traditional Cypriot hand pies filled with grated pumpkin, raisins, and pine nuts wrapped in a paper-thin olive oil dough. Sweet, fragrant with cinnamon and cloves, they are a beloved autumn harvest treat enjoyed across the island, often served with mizithra cheese or a drizzle of thyme honey.

Prep Time30 mins

Cook Time35 mins

Total Time65 mins

Servings8

Yield8 hand pies

Nutrition Facts

Per serving (estimated)

360 kcalCalories
15 gFat
2 gSaturated Fat
50 gCarbs
3 gFiber
12 gSugar
6 gProtein
110 mgSodium
230 mgPotassium
40 mgCalcium
2.5 mgIron
8 mgVitamin C
380 mcgVitamin A

Ingredients

For the dough

2 1/2 cups all-purpose flour
1/2 tsp fine sea salt
1/3 cup extra-virgin olive oil
3/4 cup warm water, plus more if needed

For the pumpkin filling

4 cups grated pumpkin or butternut squash (about 1 1/2 lbs)
1/2 cup cooked short-grain rice
1/3 cup golden raisins
2 tbsp pine nuts, lightly toasted
1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 tbsp extra-virgin olive oil

For brushing and topping

2 tbsp extra-virgin olive oil
1 tsp granulated sugar
1/2 tsp ground cinnamon

Directions

Make the dough: whisk flour and salt in a bowl, add olive oil and rub with fingertips until crumbly. Gradually pour in warm water and knead 5 to 7 minutes until smooth and elastic, then wrap in plastic and rest 30 minutes.
Make the filling: heat olive oil in a skillet over medium heat, add grated pumpkin and cook 5 minutes until softened. Stir in raisins, pine nuts, cooked rice, sugar, cinnamon, and cloves. Cook 3 more minutes until the mixture is thick and jam-like, then cool completely.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment. Divide rested dough into 8 equal balls and keep covered with a damp towel while you work.
On a lightly floured surface, roll each ball into a thin round about 7 inches across, as thin as possible without tearing.
Place about 1/3 cup filling on one half of each round, leaving a 1/2-inch border. Fold the dough over to form a half-moon, press edges firmly to seal, then crimp with the tines of a fork.
Transfer the pies to the prepared sheet, brush tops with olive oil, and sprinkle with the cinnamon-sugar mixture.
Bake 25 to 30 minutes until golden brown and crisp at the edges. Cool 10 minutes before serving warm.

Cook’s Notes

Squeeze grated pumpkin firmly in a clean towel before cooking to remove excess moisture and keep the dough crisp.
For the most traditional texture, stretch each dough ball by hand over the back of your palm until nearly translucent rather than using a rolling pin.
Reheat leftover pies in a 350°F oven for 5 minutes to restore their crispness before serving.
Serve with a side of fresh mizithra or ricotta, or drizzle with thyme honey for an authentic Cypriot finish.
The dough can be made a day ahead, wrapped tightly, and refrigerated; bring to room temperature before rolling.