Επιτέλους μια ΚΟΛΟΚΥΘΟΠΙΤΑ ΧΩΡΙΣ ΦΥΛΛΟ που δεν θέλει κόπο | How To Make Quick Pumpkin Pie

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This is the Easiest and delicious Greek Pumpkin Pie made with yellow pumpkin, feta cheese, eggs, herbs, and a touch of olive oil. No pastry crust, no mixer – just mix everything in one bowl and bake until golden! Perfect for a light lunch, dinner, or cozy fall brunch. Soft, aromatic, and full of Mediterranean flavor — this recipe is pure comfort!
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Αυτή η πίτα Δεν έχει φύλλο, Δεν έχει κόπο, δεν χρειάζεται μίξερ, μόνο ένα μπολ! Έχει απίστευτη γεύση, είναι αφράτη και πανεύκολη! Με λίγα απλά υλικά — κίτρινη κολοκύθα, φέτα, αυγά, μυρωδικά και λίγο αλεύρι — φτιάχνουμε την πιο λαχταριστή κολοκυθόπιτα του φθινοπώρου.
Ιδανική για μεσημεριανό, βραδινό ή brunch, σερβιρισμένη με γιαούρτι ή φέτα.
Αν αγαπάτε τις παραδοσιακές γεύσεις με μεσογειακό άρωμα, αυτή η συνταγή θα γίνει αγαπημένη σας!
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Ingredients (for 35×25 baking dish)
1 kg yellow pumpkin,
3 eggs
250 g crumbled feta cheese
150 g anthotyro or mizithra cheese
1 cup tsp self-rising flour
½ cup tsp olive oil
1 medium onion 2 spring onions
Half a bunch of dill
Salt, pepper
(Optional) a little grated parmesan
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Bake in a preheated oven at 180°C on the resistances for 50 minutes, and 10 minutes at the end in air at 170°C.
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Υλικά (για ταψί 25×35 εκ.)
1 κιλό κίτρινη κολοκύθα,
3 αυγά
250 γρ. φέτα θρυμματισμένη
150 γρ. ανθότυρο ή μυζήθρα
1 φλ. τσ. αλεύρι που φουσκώνει μόνο του
½ φλ. τσ. ελαιόλαδο
1 μεσαίο κρεμμύδι 2 φρέσκα κρεμμυδάκια
Μισό ματσάκι άνηθο
Αλάτι, πιπέρι
(Προαιρετικά) λίγη τριμμένη παρμεζάνα
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Ψήνουμε στο προθερμασμένο στους 180ο φούρνο στις αντιστάσεις για 50 λεπτά, και 10 λεπτά στο τέλος στον αέρα στους 170ο
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00:00 Introduction
00:57 Presentation of ingredients
01:36 Preparing the pumpkin
03:29 Preparing the porridge
05:03 Preparing the porridge pot
06:14 Baking
07:00 Serving
07:42 Cutting the pie, presenting and tasting
10:25 Tips on the recipe
17:55 Closing
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00:00 Introduction
00:57 Presentation of ingredients
01:36 Preparing the pumpkin
03:29 Preparing the porridge
05:03 Preparing the porridge pot
06:14 Baking
07:00 Serving
07:42 Cutting the pie, presenting and tasting
10:25 Tips on the recipe
17:55 Closing

Speaker 1: This pie has no pastry, no effort, but it tastes incredible. Speaker 1: How fluffy all the ingredients inside look, how delicious. Hello my dear friends! We are at Melody of Taste, With Albina, Pelopida, Kotetsi, Lisa of the cameramen and I welcome you back to my kitchen. Today we will make one of our favorite autumn pies, savory pumpkin pie without pastry this time. It is simple, fluffy, full of aroma and is made with yellow pumpkin, which is at its best this season. Let me tell you what we will need? Let’s go! For our recipe today we will need 1 kilo of pumpkin, 250 grams of feta cheese, 150 gr. soft anthotyro or mizithra, 3 eggs, 2 spring onions, 1 small dry onion, 1 bunch of dill, 1 cup of self-rising flour, half a cup of olive oil, 1 teaspoon of salt and half a teaspoon of black pepper. These are all our ingredients. And we start by grating the pumpkin, but we have to prepare it. I cut it into large pieces. I peel the skin. And in this way I prepare all the pieces. After I have peeled it, I start grating it on a coarse grater. [music] I’m done grating. I transfer it to a bowl. [music] Speaker 1: After I have put it in a larger bowl, I add salt. Speaker 1: A teaspoon. Speaker 1: I mix. Speaker 1: I want my pumpkin to release the liquids, Speaker 1: so that my pie doesn’t become watery. Speaker 1: After I’ve salted it well, my pumpkin, Speaker 1: I transfer it to the colander. Speaker 1: I’ll let it drain for 5-10 minutes. Speaker 1 : I leave it as it is. Speaker 1: I grab it a little with the spoon, Speaker 1: but we’ll squeeze it a little after 10 minutes. Speaker 1: From the moment I put the pumpkin to drain, Speaker 1: I turn on the oven to 180 degrees on the resistors. Speaker 1: 10 minutes have passed, I still squeeze a little, Speaker 1: I take small amounts, squeeze and transfer it to a bowl where I’ll make the mixture. Speaker 1: Now I’ll start adding the rest of the ingredients. Speaker 1: We’re testing the pumpkin for salt. Speaker 1: That’s enough, it’s very sweet. Speaker 1: And I put in a grated onion, Speaker 1: chopped green onion and dill. Speaker 1: Along with these I add feta cheese, which I rub on my fingers. Speaker 1: Anthotyro. Speaker 1: Here in the smaller bowl I have three eggs. Speaker 1: I just mix them. Speaker 1: I add half a teaspoon of black pepper. Speaker 1: The eggs. Speaker 1: The olive oil. Speaker 1: And I mix it. Speaker 1: [music] Speaker 1: Let all the ingredients go everywhere. You, after I’ve mixed it really well, Speaker 1: I add a cup of tea, self-rising flour. Speaker 1: And I also mix it well. Speaker 1: If you see that your pumpkin is still a little watery, Speaker 1: you can add a few tablespoons of trachana or a handful of rice that will absorb the liquids. Speaker 1: Here I have a baking pan with a non-stick bottom. Speaker 1: Its dimensions are 35×25. I put a little oil, spread it. Speaker 1: [music] Speaker 1: I pour all the mixture into the pan. Speaker 1: [music] Speaker 1: Spread it. Speaker 1: It is good that its thickness is around 3 centimeters. Speaker 1: This way the pie will be fluffier and will not dry out. Speaker 1: That is why the ideal dimensions for these proportions are 35-25. Speaker 1: See up close what wonderful colors they are. Speaker 1: I wish I could convey the aroma to you, but when you make it you will understand. Speaker 1: Well, I’m flattening it so that I have the same thickness everywhere Speaker 1: and so that the surface of our pie is more uniform. Speaker 1: And it goes into the oven. Good luck! Speaker 1: On the middle shelf. Speaker 1: 50 to 60 minutes. Speaker 1: Our time is up. Speaker 1: Look at the color it has turned. Speaker 1: It has formed a light crust on the surface. Speaker 1: That was our goal. Speaker 1: And now we need to cool it. Speaker 1: We let it cool for about 10 minutes and then we’ll serve it. Speaker 1: 10 minutes have passed. Speaker 1: Our pie has rested. Speaker 1: I’m going through it with a special tool that’s for this job. Speaker 1: it’s plastic, not a knife, so we don’t ruin our utensils with a knife. Speaker 1 : Well, I’m taking it out. Speaker 1: I’m showing you how thin it is. See? That’s how thick it is. Speaker 1: I’m transferring the pie to the wood. Speaker 1: [music] Speaker 1: And I’m letting it cool on the wood a little before I cut it. Speaker 1: And let’s go cut it. Speaker 1: This pie doesn’t have a crust, it’s easy, Speaker 1: but it tastes incredible. Speaker 1: And… Speaker 1: We’re going to try it. Speaker 1: And let me show you how good it is. Speaker 1: Look how fluffy all the ingredients look inside. Speaker 1: Look how nice it is, how delicious. Speaker 1: Look how… Speaker 1: The ultimate fall pie. Speaker 1: And of course I’ll try it for you, for you. Speaker 1: I don’t want it. Speaker 1: Well… Speaker 1: The best pie I’ve ever had, absolutely, honestly. Speaker 1: The best pie I’ve ever had. It’s not buttery, it’s light, you can feel the pumpkin, you can feel all those vegetables that we put in and it’s just wonderful. Speaker 1: Just wonderful! Glue albina 5, glue 5, bravo, bravo and hello to your hands! Speaker 1: If you got this far and liked the recipe, give me your like, your comment, your hype, your subscription Speaker 1: and don’t forget to hit the bell when you subscribe because the notifications don’t come and then you find it after a few days. Speaker 1: Well, let’s say two things about the recipe so that we are more informed. Speaker 1: With this pie, we count another masterpiece, of course amazing, wonderful taste, Speaker 1: fluffy, thin and absolute autumn pie. Speaker 1: I’m telling you and believe me and as soon as you make it, Speaker 1: you will see for yourself that you won’t make a better autumn pie than yellow pumpkin. Speaker 1: Ok, I’m also a fan of the phyllo pie, but what’s the difference? Speaker 1: That the oil we use for the homemade phyllo pie, Speaker 1: is much more than what we put in this pan. Speaker 1: Which pan was 35 by 25, its dimensions, Speaker 1: and we only put half a teacup of oil. Speaker 1: And we’ll start from there. Speaker 1: I believe now that I’ve tried it, Speaker 1: that no matter how little oil you put in, it will still be just as delicious. Speaker 1: The oil helps, it gives a wonderful note to the flavor, Speaker 1: but the leading role is that of the pumpkin. Speaker 1: And since we all know pumpkin, as well as fresh, green zucchini, Speaker 1: so it has a mild flavor, it’s not that intense, Speaker 1: and that’s why we shouldn’t stuff this pie with various vegetables, Speaker 1: except with those that highlight the flavor of the pumpkin. Speaker 1: And in this case it’s green onions, dried onions of course, Speaker 1: dill or for someone who really likes dill. Speaker 1: Dill also goes well with it. Speaker 1 : But since dill is much stronger than dill, Speaker 1: So it’s good to add dill. Try it anyway. Speaker 1: Besides, it’s so easy to make, you see, it only takes time for the pumpkin pie to stand for a while to release its juices Speaker 1: and to bake for an hour. Speaker 1: Okay, but you have it in the oven for an hour, do your chores and after an hour you take it out, Speaker 1: let it cool and enjoy it. Speaker 1: And besides, the cheeses I put in are as much as they are. Speaker 1: You don’t need more. Speaker 1: I’m telling you again, it’s feta, it’s quite tasty from the get-go. Speaker 1: Anthotyro doesn’t have a special flavor, it’s, you know, very bland and very neutral in flavor. Speaker 1: So I didn’t put any other cheese on top. Speaker 1: Now, if you love cheeses too, I mean, and you want to add something much stronger, Speaker 1: My only advice is to pierce the pie after 50 minutes in the oven, Speaker 1: take it out from the inside, it’s not afraid of falling, right? Speaker 1: Well, and take it out from the outside, sprinkle some Parmesan or some Greek Parmesan-type cheese on top, Speaker 1: to give it some color on top, but I think this golden color, very rich that it has given, Speaker 1: and you see it now that the Pumpkin has given it, nothing more is needed. Speaker 1: But from there on, it’s up to you, use your imagination and make it however you like. Speaker 1: What is the number 1 tip, which is very important, don’t make it too thick. Speaker 1: Maximum 3.5 centimeters thick, maximum, ideal 3. Speaker 1: Also, the specific proportions are exactly for the pan I told you, 35×25, Speaker 1: or you can also make it round, which by round will be 26 to 30 diameter I mean. Speaker 1: So, what else did I want to say? Speaker 1: Another tip, which I forgot and didn’t do, but I’ll do it another time. Speaker 1: When you grease the pan with oil, a little, it doesn’t take much, Speaker 1: you can sprinkle the bottom, that is, the bottom, with breadcrumbs to absorb the liquids Speaker 1: and so that the pie is crispy on the bottom, not just on top. Speaker 1: This is the second tip. Speaker 1: The third tip, the moment you put it in the oven, you will put 50 minutes at 180 degrees up and down resistance. Speaker 1: After 50 minutes, if you will put cheese or you will put cheese or you will not put cheese, you will turn your oven to air, Speaker 1: you will lower it to 170 and you will bake it in air for 10 minutes. Speaker 1: Also, do not leave it when you take it out of the oven, do not leave it in a metal container if you are going to bake. Speaker 1: Well, do not leave it in because it will start to soften from below, because no matter what we do, Speaker 1: even if we put rice and put trachanas as I told you, it has liquids. Speaker 1: The pie has been written. Speaker 1: It is soft. Speaker 1: Look at how… Speaker 1: Wow, how nice it is! Speaker 1: Sorry, I’ll try it. Speaker 1: And while it’s cooling down… Speaker 1: Incredibly delicious! Speaker 1: Trust me! Speaker 1: Well, I think I’ve got you covered on all of that. Speaker 1: If you’re wondering what this is… Speaker 1: This is fresh oregano from my garden. Speaker 1: Well, I love it. Speaker 1: And of course you’ll share the video with your friends, friends, Speaker 1: and I have nothing else to add. Speaker 1: You’re welcome, we were at melody of taste, with Albina, Pelopida, Cotetsi, Tine Liza,