Lunch with Lynne: Savory Squash Pie

February 04, 2011
By Holly Jennings

Before cooking from The Food and Wine of Greece by Diane Kochilas, I had no idea how diverse the savory pitta options are in Greek cooking—pitta is the Greek word for “pie.” Like many Americans, I’ve eaten and enjoyed Spanakopitta, the popular Greek pie made with spinach (spanaki) and cheese and layers of super thin phyllo dough. But there are many more savory pies: lamb, zucchini and cornmeal, ground beef with a rich béchamel sauce, leeks, wild greens, artichokes, rabbit. During the several weeks the club has been cooking from The Food and Wine of Greece, I made Hirinopitta (Ground Pork Pie) (see photo), Kotopitta me Feta (Chicken and Feta Pie), and, for lunch with Lynne, Kolokithopitta (Savory Squash Pie), shown above. (A slightly different version of the recipe for the squash filling and pie dough can be found on Diane Kochilas’s website.)

Phyllo means “leaf” in Greek, describing the very thin sheets the dough is sometimes (more…)