Cyprus Pumpkin Phyllo Hand Pies

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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.

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

1. 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.
2. 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.
3. 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.
4. On a lightly floured surface, roll each ball into a thin round about 7 inches across, as thin as possible without tearing.
5. 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.
6. Transfer the pies to the prepared sheet, brush tops with olive oil, and sprinkle with the cinnamon-sugar mixture.
7. 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.

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