1. Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt. 2. Allow to drain for 1 hour. 3. After 1 hour, squeeze pumpkin between hands to remove extra water. 4. Heat the oil in a skillet over medium heat and add pumpkin and onion. 5. Saute gently for 8-10 minutes to evaporate more liquid. 6. Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs. 7. Combine this mixture well. 8. Preheat oven to 375°F. 9. Get a 13 X 9 inch pan and brush with some melted butter. 10. Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next. 11. Use up 1/2 the phyllo+ 2 extra sheets. 12. Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling. 13. Layer the remaining phyllo sheets neatly on top, buttering each before adding the next. 14. Butter the last sheet VERY generously. 15. Cut away any overhang and, with the tip of a small, sharp knife, cut gently through the top layers of pastry, lengthwise, into 3 strips. 16. Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers. 17. Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked. 18. Bake pie for approximately 1 hour, until a lovely golden-brown colour. 19. Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve. 20. Serve hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
