Cut the pumpkin in large pieces, remove the seeds and put the pumpkin pieces in boiling water for a few minutes (5’-10’). The skin is now more easily removed. Coarsely grate the pumpkin, put it in a colander and press it to strain along with the salt. In a pot sauté the onion with olive oil for a minute or two. Add the pumpkin and stir for 5’-10’ until all juices evaporate. Add the sugar and the rest of the ingredients (raisins, sesame, honey, walnuts, rusk, cinnamon, clove). Sauté for 5’-10’ and remove from heat.
Prepare the dough and with a rolling pin form 4 thin pastry sheets. Put two sheets on the bottom and two on top with the filling in between. The pastry sheets must be well-spread with olive oil and the filling must be cold. Use baking tray No 38 or 40. Score the pie in cone pieces and sprinkle with a little bit of water.
Bake at 180ο convection mode for almost 1 hour or at 200ο top and bottom for almost 75 minutes.

Good luck!
Women Association of Naoussa, Paros


For the dough
600 g all-purpose flour
1 cup slightly warm water
½ cup olive oil
½ cup souma (local raki of Paros)
2 teaspoons vinegar
½ cup rusk
1 teaspoon salt

(Prepare the dough and let it rest for almost 1 hour)

For the filling
2 kg pumpkin grated and strained
2 cups sugar
1 ½ mixed raisins (yellow & black)
3 cups sesame seeds toasted and grinded
½ cup honey
2 cups walnuts grinded in semi-large pieces
½ cup olive oil
1 small onion
a pinch of salt (when the pumpkin is in the colander)
4 teaspoons cinnamon
1 teaspoon clove