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  • Stella Hanan Cohen

Pumpkin & Greek Cheese Coiled Filo Pie

Growing up in Zimbabwe when my sister and I were young kids, we had our own little adventures playing in the garden including prodding Chongololos (giant African millipedes) and watch them curl up defensively. My grandkids, on one of their frequent visits to Zimbabwe, renamed the pie I made for them “Chongololo pumpkin pie”!

Traditionally pumpkin and cheese pies called “Boyos de kalavasa” were made with yeast by the Sephardic community in Rhodes Island.

I like to make a large coiled version with store bought filo pastry. It is delectable infused with the warming cinnamon and clove spices, a tangy combination of Greek cheese, crunchy chopped toasted almonds and olive oil. This pie makes a spectacular festive centerpiece when entertaining or is just perfect for a cozy weekend family gathering. You can make the pie ahead of time and pop it in the oven to bake before serving.

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