I'm sharing a link here because I wish I could have been awesome enough to come up with this one, but Cooking Light did instead. It is one of my favorite recipes ever.
Butternut Cheese Pie
Serve with a big-ass salad.
I will add a bit on working with Phyllo dough. If you buy frozen, set it in the fridge overnight before working on it so it can thaw out. When ready to work with it, cut the package and set the phyllo dough in a clean long rectangular baking pan or on a clean countertop. Have a damp wet towel ready. Make sure the towel covers the phyllo dough. You want to make sure it covers the phyllo because it will dry out in about 1 minute or less if it sits there. So either work extremely fast, or work carefully, and have a towel at the ready. The towel just needs to be damp, not soaking. It if it soaking, it will make your phyllo a sticky mess.
Next - It shouldn't stick. Remember damp towel, not soaking. If working one sheet at time, pull off 1 sheet, cover, use, uncover, pull off, cover, use, then....yep.....cover, pull off, use, cover. Some of the edges may break, but the best thing about working with phyllo is that you are going to use more than one layer, so just move on.
You can spray sheets with cooking spray once they are at their destination, or wipe with butter or some other oil. This will keep it from breaking apart when cooking, and I think helps bring out the flavors of whatever you are cooking it with. So after laying down one sheet, spray, then continue layering. The oil also helps the phyllo from drying out once you have it in whatever recipe you are using.
If you don't go through all your phyllo, wrap well in plastic wrap and then cover with wax paper. It will stay in fridge about one week, or refreeze, if you aren't going to use it, and use up within 6 months. Wrap it really well (airtight) so that it won't get freezer burn.
Questions? Just ask, and I will repost.
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