Pumpkin And Filo Dough Casserole - cooking recipe

Ingredients

2 lbs pumpkin, peeled, chopped
2 tbsp olive oil
2 cloves garlic, sliced
1 tbsp thyme leaves, plus extra, to serve
1 tbsp oregano leaves, plus extra, to serve
16 None sheets filo dough
1/2 cup shredded mozzarella
1/2 cup grated parmesan
8 None eggs, lightly beaten
1 1/4 cups heavy cream

Preparation

Preheat oven to 400\u00b0F. Line a sheet tray with parchment paper.
Combine pumpkin, oil and garlic on tray. Scatter over thyme and oregano. Toss to coat. Season to taste. Bake 30 minutes, until cooked through and golden. Remove from oven. Reduce oven temperature to 350\u00b0F.
Lightly grease a large, shallow casserole dish with oil. Combine pumpkin, parmesan and mozzarella in a medium bowl. Layer 4 sheets of filo dough on a cutting board, spraying each lightly with oil. Spread 1/4 of pumpkin and cheese mixture lengthwise down center of the dough. Roughly pleat each end of pastry stack. Roll into a loose scroll, filling exposed. Place in dish. Repeat with remaining ingredients, easing each scroll into dish.
In a large bowl, whisk eggs and cream together. Season to taste. Pour evenly over pastry scrolls, ensuring corners and gaps are filled.
Bake 40-45 minutes, until egg is set and golden. Sprinkle with extra herbs to serve.