Roasted pumpkin and feta filo pie

Name: Roasted pumpkin and feta filo pie
Cook time: 2 h 30 min
Yield: 4-6
Cuisine: Greek,Mediterranean
Ingredients: 1kg Kent pumpkin, peeled and cut into 6cm pieces; ¼ cup extra virgin olive oil, plus extra for brushing; sea salt, to taste; 1 brown onion, diced; 100g short-grain risotto rice, such as carnaroli or arborio; 60g currants; 180g Greek feta, crumbled; 1 tsp ground cinnamon; 1 tsp dried mint; large handful of dill, finely chopped; large handful of parsley, finely chopped; 12 sheets filo pastry, defrosted

Julia Busuttil Nishimura

May 22, 2026

Time:2 hours +Serves:4-6

Inspired by the Greek pie kolokithopita, this pumpkin and feta pie is an incredibly delicious way to ease into winter. Spiced with cinnamon and fragrant with herbs, it makes for a perfect lunch or light dinner. The addition of the rice gives the pie a wonderful texture and also ensures any excess liquid from the pumpkin is absorbed as it cooks.

Traditionally, the pumpkin is often simply grated raw and added to the filling, but I like to roast it first to give the pie a lovely, intense sweetness. I’ve used extra virgin olive oil for brushing the layers of the filo, but melted or clarified butter works well, too.

Ingredients

1kg Kent pumpkin, peeled and cut into 6cm pieces
¼ cup extra virgin olive oil, plus extra for brushing
sea salt, to taste
1 brown onion, diced
100g short-grain risotto rice, such as carnaroli or arborio
60g currants
180g Greek feta, crumbled
1 tsp ground cinnamon
1 tsp dried mint
large handful of dill, finely chopped
large handful of parsley, finely chopped
12 sheets filo pastry, defrosted

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Arrange the pumpkin on a tray lined with baking paper and pour over half of the olive oil. Season with salt and toss so the pumpkin is well coated. Roast for 45-50 minutes or until tender and beginning to caramelise around the edges. Remove from the oven and allow to cool. Leave the oven on.
Step 3
Meanwhile, warm the remaining olive oil in a frypan over low heat and cook the onion with a pinch of salt for 12-14 minutes, stirring often, until soft and beginning to colour. Allow to cool.
Step 4
Cook the rice in a small saucepan of boiling water for about 6-7 minutes or until parboiled. Drain and allow to cool.
Step 5
In a large bowl, combine the pumpkin with the onion, rice, currants, feta, cinnamon and herbs. Season with salt.
Step 6
Brush a 20cm round tin with olive oil and set aside.
Step 7
Brush one sheet of filo pastry with olive oil and drape into the prepared tin, allowing excess to hang over the edges. Repeat this brushing and layering with 5 more sheets so you have 6 sheets in total.
Step 8
Pile the filling into the tin, smoothing the filling with the back of a spoon. Fold any overhanging pastry into the centre of the pie.
Step 9
Again, working with one sheet at a time, brush a filo sheet with olive oil and scrunch it loosely. Place on top of the pie. Repeat with remaining sheets.
Step 10
Bake for 45-50 minutes or until the pastry is golden. Allow to cool briefly, then serve.