Karpouzopita - Milos Watermelon Pie

“The light of Greece opened my eyes, penetrated my pores, expanded my whole being.” - Henry Mille.

 

This recipe is Milos wrapped up in a pie! Sunny, rosy watermelon with crunchy, nutty sesame seeds as a chewy base; sides that caramelise like toffee and a batter of juicy watermelon, flour, and sugar that bakes into a burst of sweet sunshine. This recipe is adapted from the renowned Zaharoplasteio (patisserie) in the town of Plaka Milos. Pop in for a slice of paradise when you visit :-) Good served with a dollop of thick Greek yoghurt too!

 

 

SERVES 8-10 
30g unsalted butter, softened 
⅓ cup plain flour, to dust the base of the baking pan 
1,3kg watermelon flesh
150g white sugar
220g plain flour
½ cup (125ml) extra virgin olive oil
2T cinnamon
100g white sesame seeds

Greek yoghurt, to serve
Mint leaves, to serve 

Preheat the oven to 200°C.

 

PREP THE BAKING DISH: Rub the base of a 30cm diameter baking pan with the butter and dust the base of the baking pan with the flour (discard any excess.) Distribute cup sesame seeds evenly across the base and set aside.

 

PREP THE KARPOUZOPITA: Cut the watermelon into 2cm chunks and place in a large bowl. Remove any seeds if you are not using a seedless watermelon. Add the sugar, flour and olive oil to the watermelon pieces and toss gently until the mixture forms a thick batter. Pour the watermelon mixture into the pan and spread evenly. Press the batter down with a wooden spoon to smooth the top. Generously dust with cinnamon across the top of the pie and do the same with the remaining sesame seeds. Bake at 200°C for 60-80 minutes until the edges and base of the watermelon pie caramelise.

 

SERVE THE KARPOUZOPITA: Allow the watermelon pie to cool a little and serve with a dollop of Greek yoghurt and some mint leaves or simply on its own.