CookTheGreekWay

Some pies carry memories in their aroma. This pumpkin pie with sour trahana is one of those recipes born from the simplicity of rural life, when home cooks relied on whatever the garden and the flock provided.

Without phyllo, quick and filling, it was the food of the fields: baked, cut into pieces, and carried in a bag to be eaten lukewarm or cold.

In Central Greece and Thessaly, you’ll often hear it called “Tarkasi.”

Sour trahana brings a pleasant tang that balances the natural sweetness of pumpkin. Fresh herbs like dill, parsley, and mint complete the unmistakably Greek flavor.

Here’s the secret: the pan is greased generously and preheated in the oven, so the base forms a light crust that gives the pie character.

And one important note: this pie is best enjoyed cold. By the time it has cooled, the trahana and flour have absorbed all the liquid, leaving a perfectly set texture.

Serve it plain or with a dollop of yogurt — and don’t forget the wine!

Ingredients

• 1 kg pumpkin
• 1 cup all-purpose flour
• 1 cup sour trahana
• ½ bunch parsley, finely chopped
• ½ bunch dill, finely chopped
• ½ bunch mint, finely chopped
• ½ cup extra virgin olive oil
• 2 eggs
• 100 g feta cheese
• salt, pepper
• 1 cup water for the mixture
• 1 cup water for the trahana

Method

1. Preheat oven to 200°C / 390°F.
2. Pour half the olive oil into a baking pan and heat it in the oven.
3. Peel and chop the pumpkin, then grate it (use a hand grater for a more traditional touch, or a blender for convenience).
4. Soak the trahana in 1 cup of hot water for a few minutes, then drain.
5. Beat the eggs and crumble the feta.
6. In a large bowl, combine the pumpkin, herbs, trahana, and eggs. Add the feta, remaining oil, 1 cup warm water, salt, and pepper. Mix until a thick batter forms.
7. Pour into the hot pan, spread evenly, and bake for 45–50 minutes, until golden.
8. Let the pie cool completely before serving — that’s when it tastes best.

Tips

Vegan version: simply skip the eggs and cheese.

Baking: instead of heating oil in the pan, you can line it with parchment paper.

Traditional texture: grate the pumpkin by hand.

Simpler flavor: skip the herbs and make it with just pumpkin, trahana, eggs, and cheese.

Serving: cut into squares, triangles, or diamonds — any shape you like.

Wine Pairing

The sweetness of pumpkin and the tang of sour trahana pair beautifully with aromatic Greek white wines like Moschofilero or Malagousia.

If you prefer red, try a light Xinomavro or fruity Agiorgitiko.

Nutritional Value (per serving ~200g)

Calories: ~260 kcal
Carbohydrates: 28 g
Protein: 8 g
Fat: 13 g
Fiber: 4 g(Approximate values, depending on ingredients used)

FAQ – Common Questions

1. Can I use zucchini instead of pumpkin?
   Yes, especially in summer. The pie will be lighter and slightly more moist.
2. What type of trahana should I use?
   Traditionally sour trahana, but sweet trahana works if you want a milder taste.
3. Can I make this pie a day ahead?
   Absolutely! In fact, it tastes even better the next day once it’s fully cooled.
4. What if my mixture is too watery?
   Add a little extra flour, or make sure you drain the pumpkin well.
5. How should I serve it?
   It pairs perfectly with yogurt or a fresh green salad.