Kolokithopita
(Pumpkin Pita)

My mother used to serve this on New Year's Day. She used to put a gold coin in the pita. The person to receive the piece
with the gold coin (usually me) would be bestowed extra good luck in the coming year. The first slice of the pita was
always reserved for Saint Basil, Patron Saint of New Year's.

4 eggs, slightly beaten
1 can (1 lb. 3 oz.) pumpkin pie filling
½ c. sugar
2 ½ tsp cinnamon
2 tsp. ginger
1 ¼ tsp. nutmeg
½ tsp. cloves
1 c. raisins (opt.)
1 c. walnuts, chopped (opt.)
1 lb. phyllo
¾ lb. butter, melted & clarified

Beat together eggs, pumpkin, sugar and spices. Add raisins and nuts. Mix well. Butter a large roasting pan and use one
half of phyllo for bottom, buttering each sheet. Pour in filling. Cover with remaining buttered phyllo sheets. Bake in
preheated 350 degree oven for 1 hour. Cool. Sprinkle with powdered sugar mixed with cinnamon, and cut into squares
to serve.