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This one takes a little longer to make but is totally worth it.  To reheat, microwave until hot then toast to crip the crust.

4 cup Butternut squash - about 1 pound; peeled, seeds removed, and coarsely shredded (you need a really great veggie peeler to work with butternut squash - and plenty of elbow greese to cut it in half.)
1/2 cup bulgur; uncooked (I usually find this is the baking aisle as a cereal with soy)
1/2 teaspoon Salt
1 teaspoon olive oil
1 cup onion; chopped
3/4 cup feta; crumbled
1/2 cup parmesan cheese; grated
1/2 cup fresh mint leaves; chopped
1/2 teaspoon black pepper
8 sheets of phyllo dough (buy in the freezer section and either thaw in the fridge overnight or let sit on the counter for 2 hours.  Keep phyllo covered with a damp cloth as you work - it dries out easily.)

Combine squash, bulgur and salt; cover and chill 30 minutes.

Preheat to 350.

Heat oil in skillet and saute onions 3 minutes.  Add onion and feta through pepper to squash.

Place on phyllo sheet in 10-inch pie plate coated with cooking spray (I use a pump sprayer with canola or olive oil) or brush with melted butter. Lightly spray (or brush) and top with another sheet - continue for a total of 4 sheets.  Top with squash and 4 more phyllo sheets.  Fold in phyllo edges for a rim and spray lightly.

Bake 40 minutes or until golden.

Contributor:  Cooking Light
Yield: 8 servings

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