Sweet pumpkin pie


For the pastry:

  • Mills of Crete Flour for Cretan pastry and pies: 250 gr.
  • Butter: 125 gr. (1/2 package)
  • Strained yogurt VERO CRETE: 100 gr. (1/2 cup)
  • Egg: 1
  • Salt: 2.5 gr. (1 teaspoon)

For the filling:

  • Coarsely chopped pumpkin: 500 gr. (3 & 1/3 cups)
  • Chopped onions: 1
  • Chopped leeks
  • Grated carrot: 1
  • ABEA Extra virgin olive oil: 60 gr. (1/4 cup)
  • Feta cheese: 250 gr.
  • Whole cow’s milk: 60 gr. (1/4 cup)
  • Finely chopped dill: 60 gr. (1/2 cup)
  • Eggs: 2


In a bowl, mix all the ingredients for the pastry until it becomes an elastic dough.  Wrap it in cellophane and leave it in the fridge for 15 minutes. Heat the oil in a pan and fry the leeks and onion and then the pumpkin with the carrot until they soften. Season with salt and pepper. In a bowl, mix the cheese filling. Beat the milk with the eggs and add them to the filling. Spread the dough for the pie with the rolling pin to produce a sheet, then place it in a well-oiled pie dish. Pierce it lightly with a fork. Add the filling of the tart and bake in a preheated oven in the air at 170 C for 35-40 minutes until the pie is golden brown.

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