Felopita (Sweet Pumpkin Pie from Lemnos)
Felopita is a traditional sweet pumpkin dish from the Greek island of Lemnos. Its name comes from the word felia (φέλια), meaning slices—referring to the thin slices of yellow pumpkin used in the recipe. This rustic dessert is simple, naturally vegan, and highlights the caramelized sweetness of baked pumpkin.
Felopita is a traditional sweet pumpkin dish from the Greek island of Lemnos. Its name comes from the word felia (φέλια), meaning slices—referring to the thin slices of yellow pumpkin used in the recipe. This rustic dessert is simple, naturally vegan, and highlights the caramelized sweetness of baked pumpkin.
Info
Prep Time:
5mCook Time:
45mDifficulty Level:
Ingredients
- 1 kg pumpkin, peeled
- ¼ cup olive oil
- 4 tbsp brown sugar
- 1 level tbsp ground cinnamon
- ½ cup raisins
- A little flour, for coating
- A little extra olive oil, for finishing
Directions
Preheat the oven to 180°C (350°F) with the fan on.
Slice the pumpkin into thin pieces, about ½–1 cm thick.
Pour the olive oil into a small baking pan.
Lightly coat the pumpkin slices in flour and shake off any excess.
Arrange the slices in the pan over the olive oil, placing them closely together with no gaps.
Sprinkle evenly with the raisins, cinnamon, and brown sugar. (You may substitute the sugar with grape molasses, known as petimezi, if desired.)
Drizzle a little extra olive oil over the top.
Bake on the middle rack for about 40 minutes, until the pumpkin becomes tender and nicely caramelized.
Recipe Tips
For the best flavor, use ripe, sweet yellow pumpkin and slice it evenly so it caramelizes uniformly in the oven. Let the dish rest for 5–10 minutes after baking — this allows the syrupy juices to thicken slightly and intensifies the flavor.
