How to make
Grate the raw pumpkin and sprinkle it with the sugar. Stir and leave it for about 1 hour.
There are pumpkin varieties that are softer and juicier and release too much liquid when they come into contact with sugar. If this happens to you, strain some of it, but by no means all of it, because it also contains our sugar.
Chop the walnuts into pieces - not too small, not too big, like for baklava.
Spread the filo pastry pie sheets on a damp clean cloth, this will help them not dry out and break. Use thicker sheets.
Spread each one with melted butter (it can be replaced by oil), distribute the pumpkin and walnuts evenly, and you can put the pumpkin along with a little bit of the liquid separated from it - like this the filo pastry pie becomes more moist and soft.
Arrange the filo pastry sheets in a round baking pan in the shape of a snail. At the bottom of it, it is good to put two layers of baking paper or grease it very well so that the pumpkin pie does not stick.
Bake in an oven heated to 180°C for about 25 minutes or until golden brown. When this happens, remove from the oven and pour a mixture of beaten large egg with the milk and cottage cheese over it.
Place it back into the oven and finish baking the sweet pie for another 20 minutes, keeping an eye on it just in case.
Leave the finished pumpkin and walnut filo pastry pie to cool and serve.
If you used parchment paper, remove it from the tikvenik before the pie has completely cooled. That way it will be easier - otherwise it can stick, which is not fatal, but just more difficult to remove.
Enjoy!
