Koloketes (Pumpkin Pies)

These Cypriot hand pies, pronounced kolo-KEH-tes, are a staple of Greek Orthodox fasting periods and a beloved mezze across Cyprus. Diced pumpkin, bulgur, onion, and warming spices sit inside a simple oil-based pastry that goes crisp in the oven.

The filling prep is the secret. Diced pumpkin and bulgur rest together for 12 hours so the bulgur absorbs pumpkin juices and seasonings. The wheat plumps, the spices diffuse, and the once-chunky mixture becomes a savory-sweet filling that holds its shape when you fold it into pastry.

This isn’t a sweet pumpkin pie. The salt, pepper, and raw onion push the flavor firmly toward savory, with cinnamon and a pinch of clove adding complex warmth rather than dessert-pie sweetness.

The pastry is water-and-oil rather than butter. That keeps it dairy-free for Orthodox Lent and gives the finished pie a crisp, flaky, almost cracker-like texture that holds the filling without getting soggy.

Serve hot or cold as appetizers, lunch, or with a simple Greek salad for dinner. They pack well for lunch boxes too.

Kitchen Tips

• Butternut squash works just as well as pumpkin; choose whichever is fresher
• Use coarse bulgur (number 3 or 4), not fine, for proper texture
• Don’t overfill; one tablespoon per round is enough, more and the pies burst in the oven
• Seal edges thoroughly with water and fingertip pressure; poor seals leak during baking
• The egg-milk glaze is optional if keeping vegan; a light olive oil brush gives a matte finish

Variations

• Stir in ¼ cup raisins or currants for a sweet-savory profile (popular in some regions)
• Add a tablespoon of chopped fresh parsley or mint for an herbal lift
• Swap peanut oil for olive oil in both filling and pastry for more Mediterranean character