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For dough: 

• 1 yogurt bowl (250g)

• 125 grams of margarine

• 125 grams of Laconian Legacy olive oil

• 500 grams of flour

• 125 grams of Laconian Legacy olive oil

• 1 tablespoon of baking powder

• 1 tablespoon of turmeric

• 1 egg yolk whipped with a few drops of lemon (for olives)

• Sesame (for sprinkling)

For cream: 

• 500 grams of pumpkin (cleaned)

• 3 onions freshly chopped

• 250 grams of feta cheese

• 1 tablespoon of chopped mint

• 1/2 tablespoon chopped dill

• 1/2 tablespoon of chopped parsley

• salt pepper

• 3 tablespoons of Laconian Legacy Olive Oil


Salty Pumkin pies
with yogurt
turmeric and feta cheese


Rub the pumpkin and cook it with Laconian Legacy olive oil and cover with a lid to cook (Add if necessary some water to soften the pumpkin more quickly) and add the fresh onion to the end. Salt and pepper.
Finally add the feta cheese and herbs. In the meantime, prepare the dough by stirring flour with yogurt, margarine, Laconian Legacy olive oil, baking powder, flour and turmeric (Turmeric gives nice taste and color, however it is promising if you do not have it).
Knead until homogenize the dough. Divide the dough into equal small balls and open the roller with small circular dies, fill them and close the edges with a fork.
Blend each egg yolk with egg yolk, sprinkle a little bit of sesame and bake in a baking oven at 200oC for about 20 minutes until brownish.

Bon appetite!