For the filling:
Average-sized pumpkin, chopped in cubes
200 grams of feta cheese crumbles
1 cup of trachana (short pasta) or carolina rice
5 soup spoons of olive oil
fresh mint, finely chopped
For the dough:
600 grams of all-purpose flour
100 grams of whole grain flour
1 wine glass of olive oil
1 shot of vinegar or raki
2 teaspoons of salt
lukewarm water (as much as necessary)
Prepare the dough: Mix all ingredients together in a bowl and knead in while slowly adding water until it becomes a nice soft elastic mixture that doesn’t stick to your hands. Place it on the kitchen top and continue to knead. Cover it with a towel until the pie filling is ready.
Prepare the filling: Saute the pumpkin on strong heat using a wide non-stick frying pan, add salt, and heat until it softens and absorbs all its juice.
Remove from the fire and mix in the trachana or the rice. Add the feta cheese and mint flavoring.
Preheat the oven at 180°C. Separate the dough into four parts, sprinkle it with flour on both sides and open the dough until it is thin and even.
Brush olive oil on a low pan and spread the two sheets of dough on it once they are separately oiled. Place the filling making sure it is even. Cover it with the rest of the sheets of dough in the same way.
Brush olive oil over the top, sprinkle it with water, cut into portions and cook it in the oven for 1½ hours.
Tip: Buy ready-made kourou pastry if you don’t want to make your own
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