Sweet Greek Pumpkin Pie

Ingredients

• 2 cups (500 g) plain pumpkin puree
• 2 teaspoons olive oil plus more for brushing phyllo
• 1/2 cup (100 g) white sugar
• 1/3 cup (65 g) brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/2 cup (40 g) finely ground walnuts
• 12 phyllo sheets
• Powdered sugar for dusting

Instructions

1. 1

   Preheat oven at 350 Fahrenheit (180 degrees Celsius)

2. 2

   In a bowl mix all the ingredients except the phyllo and powdered sugar.

3. 3

   On a large surface (like a table). Place one phyllo sheet and brush with olive oil, place a second phyllo on top and brush again with olive oil.

4. 4

   Place filling carefully with a spoon on the edge of the short side of the phyllo and roll carefully into a log. You will put about 4 tablespoons of the pumpkin mixture in each log.

5. 5

   Brush the top and bottom of log with olive oil and place with bottom down in a pan. Make slits on top about 2 ½ inches apart (that is where you will slice them once baked). You can also wind the logs into a shell shape all around a large pan or individual rolls.

6. 6

   Repeat with the rest of the phyllo sheets and you should have 6 logs.

7. 7

   Bake in the lower part of the oven for about 30 minutes until phyllo is golden.

8. 8

   Remove from oven, let them cool for about 10 minutes. Dust with powdered sugar before serving.