PUMPKIN SEASON : Greek-style pumpkin pie with phyllo pastry poured with honeyed syrup

This is a very popular and traditional recipe for a sweet pumpkin pie in Greece. The principle of the recipe is rather the same all around the country. There are a few minor differences, though, from region to region. Usually related to the type of pastry used (store-bought phyllo or homemade or even a version without any pastry at all) and some of the ingredients in the filling (almonds instead of walnuts for example). Most of the recipes though, especially if phyllo is involved, are poured with a light syrup (a Greek obsession...) and that makes a richer dessert. Like this version I have for you today which is very common especially in Central Greece and the one my mother follows although she prefers to make her own pastry

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for about 24 pieces)

For the pie:
2Kg of pumpkin, peeled and grated

2 tbsp of butter

2 tbsp of honey

1 tsp of ground cinnamon

½ tsp of ground cloves

250 gr. of roughly chopped walnuts

100 gr. of blond raisins

60 gr. of fine semolina

½ a water-glass of extra virgin olive oil

500gr. of phyllo pastry

For the syrup:
1 glass of water

1 tbsp of honey

1 water-glass of granulated sugar

1 cinnamon stick
1 whole clove bud

1 tbsp of lemon juice
1 piece of lemon peel

Method:
In a non-stick frying pan melt the butter in medium heat and sauté the grated pumpkin, stirring with a wooden spoon for 2 minutes. Take off the heat and allow to cool.

Transfer the pumpkin in a large bowl, add the rest of the filling ingredients and thoroughly stir with a spoon to blend.

Preheat the oven to 180°C. Thoroughly brush with oil the bottom and the sides of a large oven pan (round or oblong).

Lay at the bottom of the pan half the phyllo sheets (after brushing with oil each one) and empty the filling. Smooth with a spatula and cover the filling with the rest of the phyllo sheets (again brushing with oil).

Brush with oil the top phyllo sheet and using a sharp knife, score the surface (without cutting through) into pieces.

Put in the middle shelf of the oven and bake for about 45-50 minutes or until the pie is nicely golden and crispy.

In the meantime, put in a saucepan the water, the honey, the sugar, the cinnamon and the clove and boil in medium heat for 5 minutes, frequently stirring with a wooden spoon to help the sugar and the honey to dissolve.

Then add the lemon juice and the lemon peel and boil for 1 more minute. Take the saucepan off the heat, discard the spices and the lemon peel and leave aside to cool completely.

Take the pie out of the oven and immediately, while it is still hot, pour over with the cold syrup.

Allow about 30-40 minutes to cool down and then cut into pieces and serve.