Greek sweet pumpkin pie

Another classic sweet pie that you can find in various areas in Greece. Totally different than the traditional "Thanks Giving Day" pie in the USA. It has its own taste and spices and of course the crunchy phyllo pastry. It is a recipe that in many areas of Greece is considered as the main Christmas dessert

Ingredients (for 6-8 people):
500gr. phyllo sheets pastry (12 sheets are needed)
600gr. pumpkin, peeled and grated
300gr. walnuts, finely chopped
200gr. butter
60gr. fine breadcrumbs
2 tbsp honey
1 tbsp cinnamon, powder

For the syrup:
1 water-glass of water
80gr. sugar
80gr. honey

Method:
In a medium saucepan add plenty of water on high heat and when it comes to the boil add the grated pumpkin. Leave for a few minutes and then drain in a colander.

In a frying pan melt the butter in medium heat and add the pumpkin. Sauté, stirring often, for about 8-10 minutes. Take the pan off the heat and add in the walnuts, the breadcrumbs, the honey, the cinammon and stir with a wooden spoon to mix the ingredients well.

Preheat the oven to 175°C. Grease well a medium oven dish with butter.

In a saucepan put together the sugar, the honey and the water and after it comes to the boil let the ingredients boil for 5 minutes and then let it get cold.

Get one of the phyllo sheets, grease with butter and place it in the oven dish, letting some of the sheet hang over the rim. Get the next phyllo sheet and do the same but place it cross way on top of the first one.
Continue like this using in total 6 phyllo sheets for the bottom of the oven dish.

Spoon the pumpkin mixture into the oven dish and bring the excess phyllo sheets inwards and towards the centre so to cover some of the mixture.

On the top cover with another 6 phyllo sheets, again by brushing each one with butter.

With a sharp knife score carefully the surface of the top phyllo sheet in diamonds shape, don't cut through the whole pie.

Drizzle the phyllo with a bit of water and place the oven dish in the middle shelf of the oven. Bake the pumpkin pie for about 40 minutes, until the phyllo is crispy and golden.

Take the pumpkin pie out of the oven and while it is still hot, pour over the cold syrup making sure that it gets through the whole pie.

Let it stand for a while so the syrup is absorbed and then serve.