Ikarian pumpkin pastries with herbs and olive oil

At the first bite, the thin pastry breaks open. Inside is soft pumpkin with onions and fragrant herbs. These savoury pastries taste especially good while still warm – with a salad, or as a small dish to share.

Pumpkin pita is part of Ikaria’s traditional cuisine. Pumpkin is also called “Tambouras” on the island, giving the pie its local name, “Tambouropita”. Small filled pastries are known as Pitarakia. For this recipe, we make them with homemade dough or, for an easier version, ready-made filo sheets.

Makes about 20–24 small pastries, depending on their size. Allow about 75–90 minutes for the filo version. Homemade dough needs an additional hour to rest; you can prepare the filling during that time.

Ingredients for the filling

• 600 g pumpkin flesh, such as Hokkaido (red kuri) or peeled butternut squash

• 2 medium onions

• 3 tbsp AVRAMIDIS® extra virgin olive oil

• 2 tbsp finely chopped fennel fronds or dill

• 1 tbsp finely chopped fresh mint

• 1 tsp dried oregano, such as our wild oregano from Ikaria

• Salt and freshly ground pepper

Option 1: Homemade dough

• 300 g plain wheat flour (German type 405 or 550), plus a little extra for rolling

• 150 ml lukewarm water, with a little more if needed

• 2 tbsp olive oil

• 1 tbsp white wine vinegar

• ½ tsp salt

Mix the flour and salt. Add the water, olive oil and vinegar, then knead for about 8–10 minutes until smooth and supple. Add a little water or flour if needed. Cover and leave to rest at room temperature for one hour.

Option 2: Ready-made filo pastry

• 400–500 g thin filo or yufka sheets; the amount needed depends on the sheet size and how you cut them

• About 4–6 tbsp olive oil for brushing

Choose thin pastry sheets suitable for baking. Follow the preparation instructions on the packet. Keep the sheets covered with a slightly damp cloth while you work.

Preparing the pumpkin filling

Preheat the oven to 180 °C using conventional top and bottom heat. Cut the pumpkin into small cubes, spread them on a baking tray lined with baking paper and bake for about 25–30 minutes until soft. Larger pieces will take a little longer.

Finely dice the onions and gently cook them in the olive oil over medium-low heat for about 10 minutes until soft. Add the pumpkin and roughly mash it with a fork. The filling should hold together; a few small pieces can remain.

Stir in the herbs and season with salt and pepper. If any liquid has collected, let it evaporate over low heat, stirring as you go. Allow the filling to cool completely before shaping the pastries.

Shaping pastries with homemade dough

Working in batches, roll out the dough on a lightly floured surface to about 1–2 mm thick. Cut it into squares approximately 12 × 12 cm. Place a heaped tablespoon of filling on one half of each square. Lightly moisten the edges with water, fold diagonally and press the edges together firmly.

Place on a baking tray lined with baking paper and brush lightly with olive oil. Bake at 180 °C using conventional top and bottom heat for about 25–35 minutes, until the dough is cooked through and golden brown.

Shaping pastries with ready-made filo

Brush one filo sheet lightly with olive oil. Place a second sheet on top and brush that too. Cut into strips about 10–12 cm wide and, if possible, 35–40 cm long.

Place a heaped tablespoon of filling at one end. Fold one corner diagonally over the filling to form a triangle. Keep folding the triangle along the strip until the filling is fully enclosed. Secure the final flap with a little olive oil.

Place the pastries on a baking tray lined with baking paper and brush the tops lightly with olive oil. Bake at 180 °C using conventional top and bottom heat for about 20–25 minutes until golden brown. Check the colour from about 15 minutes onwards and take the packet instructions into account.

At the table

Let the pastries cool for a few minutes. Serve with a green salad dressed with lemon and olive oil. They taste good at room temperature too – so the platter can stay on the table while you eat together.

Καλή όρεξη – enjoy your meal!

Recipe inspired by Diane Kochilas’s traditional pumpkin Pitarakia, with adapted quantities and herbs and an additional filo pastry option. The images were created with AI using our kitchen on Ikaria as a reference.

You can find olive oil and wild oregano for your pumpkin pastries here:

Discover olive oil

Discover wild oregano