Cut the sweet pumpkin into thin slices (0.5 mm) along with the skin with the help of a mandoline slicer. Spread them out and sprinkle them with fine salt to remove excess water. Mix all the cheeses to create the cheese stuffing and leave aside. Place all the ingredients, with the exception of the flour and the salt, into a mixer’s bowl and mix them with a bread hook until they are well blended. At this stage, add the flour and the salt and mix again until it becomes a homogeneous and smooth dough. Let the dough rest until it doubles in volume.
When the dough is ready, open it into a thin slice. Spread the cheese filling on top and place the thinly sliced pumpkin carefully like a fan. Turn the dough so that it covers the edges. This will keep the filling inside the dough. Sprinkle with olive oil and salt blossom and bake in a preheated oven at 185o C for 25 minutes.
A pie inspired by the ‘bureki’ of Chania, which combines the dough, the richness of olive oil, the pumpkin, the white Cretan cheeses, potato and marjoram. It is a very tasty dish with lots of fat and some herbal flavor intensity. It will be paired excellently with medium-bodied refreshing whites and rosé wines. Some pairing examples are a PDO Patra (ΠΟΠ Πάτρα) wine (made by the pink-skinned Roditis grape), a white PDO Peza (ΠΟΠ Πεζά) wine (made by Vilana grape) a PDO Robola of Kefalonia (ΠΟΠ Ρομπόλα Κεφαλληνίας), a PDO Amyndeon (ΠΟΠ Αμύνταιο) (made my Xinomavro grape) rosé. Rosé wines in general from various PGIs all over Greece, such as those based in Agiorgitiko from PGI Korinthos (ΠΓΕ Κόρινθος) will pick up the flavors of the dish and create a lovely pairing.