Ingredients:
2 cups pumpkin puree
1/2 cup feta (crumbled)
2 eggs
pepper to taste
sage to taste (chopped)
1/4 cup olive oil
phyllo dough (thawed over night in the fridge)
Directions:
1. Mix the pumpkin, feta, eggs, pepper and sage in a bowl.
2. Brush the bottom of an 8×8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
4. Repeat until you have 6-8 layers depending on how thick you want the crust.
5. Place the pumpkin mixture on top of the phyllo dough.
6. Brush the top of a sheet of phyllo dough with olive oil and place it on the pumpkin filling.
7. Repeat until you have 6-8 layers depending on how thick you want the crust.
8. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.
Source : allrecipes.Com
