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Pumpkin Kolokithopita (Greek Phyllo Pastries)

['3 lbs. baked and puréed pumpkin (fresh or canned)', '1 cup honey', '1/2 cup sugar', '3 tsp. ground cinnamon', '1 tsp. ground nutmeg', '20 sheets phyllo dough', '1 cup unsalted butter', 'melted']

Preheat the oven to 350°F. Grease a baking sheet with butter.
Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
Repeat until all of the pumpkin filling is used up.
Bake for 30 minutes or until the tops of the triangles are golden brown.

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