Village Bakery · Pumpkin Pie
Kolokithopita
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Epirus is considered the heartland of Greece's savory filo-pie tradition, with dozens of documented regional pita styles — pumpkin is just one of a whole family built the same way.
Layers of thin, hand-stretched filo are filled with grated pumpkin, feta or mizithra cheese, and sometimes rice, then baked until golden. Sold by the slice at Ioannina's bakeries and market food stalls.
Why it's made this way: Epirus's mountain villages developed an especially deep filo-pie tradition, likely because thin, layered dough let cooks stretch a small amount of filling — whatever vegetable, cheese or meat was on hand — into a full meal.
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Part of World of Street Food — 690 dishes from 118 countries.
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