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1
Preheat the oven to 425 degrees.
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2
Cover a baking sheet with foil.
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3
Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil.
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4
Place in the oven, and roast for 1 1/2 hours or until thoroughly tender.
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5
Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain.
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6
Turn the oven down to 375 degrees.
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7
Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade.
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8
Puree coarsely or mash with a fork.
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9
Stir in the herbs, nutmeg and feta.
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10
Season to taste with salt and pepper.
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11
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan.
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12
Add the leeks.
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13
Cook, stirring, until tender and just beginning to color, five to 10 minutes.
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14
Add the garlic, and continue to cook until fragrant, 30 seconds to a minute.
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15
Remove from the heat, and add to the pumpkin.
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16
Beat the eggs, and stir into the pumpkin mixture.
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17
Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough.
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18
Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around.
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19
Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet.
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20
Fill with the pumpkin mixture, and fold the edges over.
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21
Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil).
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22
Crimp the edges into the sides of the pan.
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23
Pierce the top of the pie in several places with a sharp knife.
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24
Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown.
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25
Serve warm or at room temperature.
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26
Recrisp the crust if necessary in a low oven for 10 to 20 minutes.
