Cypriot Pumpkin and Bulgur Pies (Kolokotes)
Κολοκοτές KolokotesSay it: ko-lo-KO-tes
Kolokotes are traditional Cypriot savory pies filled with grated red pumpkin, bulgur wheat, raisins, and warm spices. Found across the island, these golden turnovers are especially popular during the Christmas and Lent periods because they contain no animal products. The sweet-savory filling contrasts beautifully with the crisp, flaky pastry, creating a comforting, portable treat that highlights Cyprus’s love for simple, seasonal ingredients.
Cypriot Pumpkin and Bulgur Pies (Kolokotes)
Κολοκοτές, Kolokotes
Pronounced ko-lo-KO-tes
- Serves
- 6
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the grated pumpkin in a large bowl. Add the bulgur, raisins, chopped onion, cinnamon, cumin, salt, pepper, and olive oil. Mix thoroughly. Let the filling stand for 30 minutes so the bulgur softens and absorbs moisture.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Roll the pastry on a lightly floured surface to about ⅛ inch (3 mm) thick. Cut into 5-inch (13 cm) rounds using a cutter or small plate.
Spoon 2–3 tablespoons of filling onto one half of each round, leaving a ½-inch (1 cm) border. Fold the pastry over to form a half-moon shape. Press the edges firmly, then crimp with a fork or your fingers to seal tightly.
Place the kolokotes on the prepared baking sheets. Brush the tops with olive oil or plant milk and sprinkle generously with sesame seeds.
Bake for 30–35 minutes, rotating the trays halfway, until the pastries are deep golden brown and the edges are crisp.
Transfer to a wire rack and let cool for 10 minutes before serving warm or at room temperature.
Regional variants
Some families add a handful of chopped walnuts or a pinch of allspice to the filling. In certain villages a touch of sugar is included for a sweeter profile, while modern versions occasionally use ready-made puff pastry for quicker preparation.
Cook's notes
- The filling should feel moist but not watery; if the pumpkin releases too much liquid after resting, stir in an extra tablespoon of bulgur.
- For extra flakiness, chill the shaped pies in the fridge for 15 minutes before baking.
- Kolokotes freeze beautifully unbaked; freeze on trays then bag and bake straight from frozen, adding 5–7 extra minutes.
Serve with
Strong Cypriot coffee, Greek-style yogurt, or a simple green salad dressed with lemon and olive oil.
Make ahead and storage
The filling can be prepared up to 24 hours ahead and stored covered in the fridge. Baked kolokotes keep in an airtight container for 2 days; reheat in a 325°F (160°C) oven until warm and crisp.
