Halloween is not a big deal in Greece. Up until recently, it was pretty much unheard of. There is no trick or treating, yard ornaments, pumpkin carving, or haunted house music playing. The children do not dress up for school or get to eat pillow cases full of chocolate. However, Greece does have a similar festival that is usually held in February called Apokries. Apokries is a 3 week festival that usually begins in late January or early February, and is the last big party or hoorah before Lent starts. Aprokries which literally means “without meat” is an extremely festive time in Greece before the “no meat” restrictions of Lent start. During this time, the locals dress up in outfits of all sorts, parading through town to bars and stores in costume. Friends show up at others houses and try to guess who is under the masquerade. Although there is no traditional trick or treating, it is a rowdy atmosphere with treats of whisky and cakes and tricks to follow such as whipped cream sprays and confetti thrown into the streets. In 2010, Apokries will be held from January 24th-February 14th. Here is a simple recipe for a Greek style pumpkin pie that can be made now for a twist on our holiday or in January to celebrate the way Greeks do.

Greek pumpkin pie

Ingredients
1 package phyllo dough
¼ cup honey
1 large can pumpkin pie filling
1 teaspoon nutmeg
1 tablespoon cinnamon
½ cup sugar
1 cup pecans
¼ cup canola or vegetable oil
½ cup raisins
¼ cup sugar with 1 tablespoon cinnamon mixed and set aside
Directions:
Preheat the oven to 350. In a lasagna or square brownie pan, spread out the first layer of phyllo dough to evenly cover the bottom. Meanwhile in a large saucepan, combine the can of pumpkin pie filling, honey, cinnamon, sugar, nutmeg, and raisins then stir over low to medium heat until warm. Brush the layer of phyllo dough with canola oil. Spoon a layer of pumpkin mixture on the phyllo dough, and then sprinkle with pecans. Continue in this fashion by swapping a layer of phyllo, a layer of pumpkin mixture, and a layer of pecans all the way to the top (like lasagna). Brush top layer of phyllo with canola oil, and then sprinkle with pecans and a sprinkle of cinnamon and sugar. Bake at 350 for 30-40 minutes. Cool for 5 minutes before cutting into squares.