1. Prepare the Dough:

• In a large mixing bowl, combine the flour, salt, and sugar. Stir well to combine.
• Gradually add the olive oil and mix with your hands or a spoon until the mixture resembles breadcrumbs.
• Slowly add the water and vinegar (if using), mixing until the dough comes together. You may need to add a little more water to form a soft, smooth dough.
• Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
• Wrap the dough in plastic wrap and let it rest for 30 minutes. This will help it relax and make it easier to roll out later.

2. Prepare the Filling:

• While the dough is resting, prepare the filling. Heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
• Add the grated pumpkin and cook, stirring occasionally, until the pumpkin softens and releases its moisture, about 10-12 minutes. The pumpkin will shrink as it cooks.
• Once the pumpkin mixture has softened, stir in the parsley, cinnamon, and allspice (if using). Season with salt and black pepper to taste. If you’re using cooked rice, stir it in now, along with the raisins (if using).
• Let the mixture cool for about 10-15 minutes before using it as the filling.

3. Assemble the Kolokotes:

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Once the dough has rested, divide it into 8 equal portions (or more if you prefer smaller pies).
• Roll each portion into a small ball and then roll it out into a thin circle on a lightly floured surface. The dough should be about 4-5 inches in diameter.
• Place a generous amount of the pumpkin filling in the center of each dough circle (about 2 tablespoons). Be careful not to overfill, as it may cause the pastry to tear.
• Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers or use a fork to seal the edges tightly.
• For a more decorative edge, you can crimp the edges by pinching and folding them over slightly.

4. Brush with Egg Wash:

• Lightly beat the egg and 1 tablespoon of olive oil together to make an egg wash.
• Brush the tops of each kolokotes with the egg wash to give them a beautiful golden color when baked.

5. Bake the Kolokotes:

• Place the kolokotes on the prepared baking sheet and bake in the preheated oven for 40-45 minutes, or until the pastries are golden brown and crisp.
• Once baked, remove them from the oven and allow them to cool slightly before serving.

6. Serve:

• Kolokotes can be served warm or at room temperature. Enjoy them with a side of Greek yogurt, a fresh salad, or as part of a meze platter.