Pumpkin pie with mizithra cheese

• 1 kilo pumpkins, grated
• 2 large potatoes, grated
• 1 large onion, grated
• 1 cup salted mitzithra cheese
• 1 soupspoon grated kasseri cheese
• 2 eggs, beaten
• 2 soupspoons finely chopped parsley
• 1 teaspoon finely chopped mint
• 2-3 soupspoons of olive oil
• salt
• 1 teaspoon pepper
• 1 kilo phyllo pastry leaves.

Preparation

1. Put the grated pumpkins, potatoes and onions into a strainer. Sprinkle with salt, mixing well and let it stand for about 30 minutes to remove all juices.
2. Squeeze the mixture and put into a bowl. Add the cheese, parsley, mint, salt, pepper and the beaten eggs.
3. Lightly grease an oven pan. Place 5 sheets of pastry, lightly painting with oil in between each sheet, then pour in the filling and cover with 6 more oiled pastry sheets.
4. Cut the leaves with a sharp knife overlapping the edges. Score the pie, marking out the serving sizes and brush with some olive oil. Preheat the oven to 190 deg. and cook for 45-50 minutes.
5. Serve at room temperature or cold.