Pumpkin pie from Halkidiki

In the region mountainous Halkidiki there is a great pumpkin production. It is natural for pumpkins to participate in the delicacies of the place and especially in the pies of the area. The Pumpkin pie from Halkidiki that we will watch was presented to us by Theano Pagonis, the wife of Pavlos Pagonis who has a standard rose oil production unit and a large tire farm in Paleochori, Halkidiki. It is no coincidence that one of the ingredients for filling the pie is a cup of rose water produced by her.

For the sheet

• Flour as much as it takes (about one kilo)
• 1 teaspoon vinegar
• 1 teaspoon salt
• 1 glass of lukewarm water
• 1 teaspoon sugar
• half a teaspoon of yeast

For the stuffing

• One and a half kilos of pumpkin
• 4 eggs
• 1 large vitamin
• 2 cups sugar
• 1 cup rose water
• 1 cup rice
• Half a cup of trachana (optional)
• 1 glass of milk
• A little oil for the pan

Peel a squash, grate it and squeeze the onion. Salt it lightly and leave it in the colander to drain.
Then, in a saucepan put the grated pumpkin, milk, trachana, olive oil, eggs - lightly beaten - and mix them all together and bring to a boil. Grease a baking tray lightly, and pour the pumpkin mixture, spread it, and pour the porridge on top, spoon by spoon, while with the upside down of the spoon, spread its surface.

The peculiarity of this pie is that it is made with three sheets, of which the middle is already baked in the oven. Place the pie in the pan and then in the oven at 160 degrees and bake for about an hour and a half, until the surface is golden brown.