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1
Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt.
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2
Allow to drain for 1 hour.
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3
After 1 hour, squeeze pumpkin between hands to remove extra water.
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4
Heat the oil in a skillet over medium heat and add pumpkin and onion.
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5
Saute gently for 8-10 minutes to evaporate more liquid.
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6
Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs.
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7
Combine this mixture well.
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8
Preheat oven to 375u00b0F.
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9
Get a 13 X 9 inch pan and brush with some melted butter.
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10
Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next.
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11
Use up 1/2 the phyllo+ 2 extra sheets.
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12
Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling.
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13
Layer the remaining phyllo sheets neatly on top, buttering each before adding the next.
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14
Butter the last sheet VERY generously.
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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.
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16
Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers.
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17
Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked.
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18
Bake pie for approximately 1 hour, until a lovely golden-brown colour.
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19
Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve.
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20
Serve hot or cold.
