An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.
The grated squash is not cooked, but left to wilt overnight in a colander mixed with a little sugar, and the resulting precious liquid is collected in a bowl and used as glaze, to brush on the half-baked pie. Needless to say that home-rolled phyllo makes a much more interesting pie, but store-bought, frozen phyllo works well here too.
The traditional recipe had no eggs, but you will be able to cut neater pieces if you include eggs in the stuffing. The recipe is adapted from my Foods of the Greek Islands.
For a 13 X 9 X 2 inch rectangular pan, or an equivalent 15 cup round pan. Or you can make two smaller pies. (more…)
