Sweet Pumpkin Pie with Walnuts

Preheat the oven to 160-170°C (fan setting).

Grate the pumpkin using the coarse side of a grater. Squeeze it well by hand to remove excess moisture.

Sauté the pumpkin in one-third of the olive oil, stirring until it softens and its moisture evaporates. This step is crucial to ensure that the pie doesn’t become soggy during baking. Remove from heat and mix in the eggs, sugar, raisins, walnuts, cinnamon, cloves, and nutmeg until well combined.

Grease a medium-sized baking tray that can fit the Country-Style Filo Dough, ensuring that the sheets extend slightly over the edges. Layer 4 sheets of filo, brushing each one with olive oil using a pastry brush. Spread the filling evenly over the dough. Fold the overhanging edges inward, brushing lightly with more oil.

Cover the pie with the remaining two Filo sheets, brushing each one with oil and folding the edges to form a neat border.

Score the pie with a sharp knife and brush the surface generously with olive oil.

Bake for about 50-60 minutes, until the pie is golden brown.

Serve the pie in slices, dusted with powdered sugar and cinnamon.