0.5tbspsaltAdjust salt to taste depending on how salty ricotta is
0.5tspItalian Seasoning
Instructions
Clean pumpkin inside and out. Deseed with a spoon, knife or carving tool. Turn oven on to 400 degrees Fahrenheit.
Cut pumpkin in half and place it in a baking dish. Bake for about 25 minutes or until you can easily pierce the pumpkin pieces through with a fork.
Let the pumpkin cool until it is cool it enough to handle so you can scoop it with a spoon into a bowl. Mash the pumpkin.
Whisk the eggs until creamy then add over pumpkin. Then add milk, ricotta, salt & Italian seasoning to the scooped pumpkin. Mix well for a homogenous filling.
Melt the butter stick on the stovetop or microwave. If using the microwave, please melt in 15 seconds interval because butter gets very hot and can hurt you if it bubbles over.
Make sure the phyllo dough layers are thawed and easily detached from one another. Usually I get them out of the freezer when I first wake up in the morning and let them thaw on the kitchen counter for few hours.
Sprinkle some of the melted butter throughout the baking dish with a spoon. I usually use a 14X10 (approximate dimensions) baking glass dish. Place some layers (2-3) of phyllo dough in a way that they lay over the edges. Sprinkle with butter or brush. Keep adding layers and alternating with brushing butter every 2 layers until first sheet of dough is finished
Add the filling on top and spread evenly.
Start laying layers of 2nd sheet of phyllo dough on top of filling. Again repeat the process of sprinkling with butter every 2 or so layers. Once you are done with sheet 2, fold over the spilling edges of phyllo dough layers that we left on purpose hanging from the edges. This will seal the pie and make sure it doesn't bubble over. Plus, it makes for pretty servings when it is all baked.
Bake at 375 degrees Fahrenheit for about 40 minutes (or until golden brown) on the bottom rack of the oven. Cover with aluminum foil half way through. Once baked, sprinkle some water over the pie and cover so it can continue cooking internally. Leave it covered for about half an hour.
Cut in square pieces and serve!! Enjoy:)
Video
Notes
Taste ricotta how salty it is and adjust salt qty for filling accordingly.
Make sure phyllo dough sheets are thawed.
Give yourself time to scoop the roasted pumpkin after it is baked, you don't want to burn your hands.
Feel free to add spices to the filling to taste. Since phyllo dough and pumpkin together are a unique combination, I tried to keep it simple in this recipe. Additional spices you can try are thyme and nutmeg.