Karpouzopita (Karpouzenia, Καρπουζόπιτα) is a sweet summer specialty of the Greek island of Milos, made from watermelon flesh, sugar, local thyme honey, flour, cinnamon, and olive oil. The name is derived from the Greek words karpouzi, meaning watermelon, and pita, meaning pie or flat.
Rectangles or pizza-shaped slices of chilled karpouzopita are typically enjoyed for breakfast, although they can also be eaten as a sweet snack or dessert. Serves 4-6

Karpouzopita

INGREDIENTS:    ​

• 5-6 cups (1kg) watermelon, without the rinds, cut in small cubes
• 0-5 tablespoons sugar (optional)
• 1 tablespoon olive oil
• 3 teaspoons olive oil (for greasing the pan)
• 1 tablespoon honey
• 1 +⅓ cup (215g) all-purpose flour or whole wheat flour or a mix, sifted
• ⅔ cup (100g) white and black sesame
• 1 tablespoon cinnamon

METHOD:

1. Preheat the oven to 374° F (190°C) fan.
2. Remove seeds and rind from watermelon. Cut into pieces and place in a large bowl. Use your hand to smash/cut the pieces into smaller ones. You should not mash the watermelon completely – aim for a pulp with small watermelon pieces.
3. Taste the pulp. If it is sweet, don’t add any sugar. If not, add one tablespoon and taste. Add as many tablespoons according to taste. Add one tablespoon olive oil, honey, cinnamon and gradually the sifted flour. Toss to combine and dissolve the flour.
4. Use up to 3 tablespoons olive oil to grease an 11-inch (28cm) pie plate or baking pan/dish, and sprinkle half of the sesame seeds over the bottom. Pour the watermelon filling over the seeds. The filling should be about MAX 1 inch (2.5cm) thick. Sprinkle the remaining sesame seeds over the top and cinnamon (optional).
5. Bake for 50 minutes to 1 hour in the preheated oven. It is ready when golden and crispy around the edges. It remains soft in the center.
6. Allow cooling completely before slicing. Serve with some honey, yogurt, sour cream or ice cream. Refrigerate leftovers to be even cooler the following day.