Pumpkin Walnut Phyllo Snails
               
      1    Pumpkin (4 to 4 1/2 lbs.)           1 lb Commercial phyllo sheets
    1/2 c  Granulated sugar                  1/2 c  Olive oil or butter; melted
      2 tb Ground cinnamon                     1 c  Chopped walnuts

  Cut the pumpkin in half, remove and discard the seeds, the peel using
  a sharp knife.  Grate the pumpkin on the medium holes of a cheese
  grater (there should be approximately 4 cups of finely grated
  pumpkin).  Taste for flavor, adding more sugar if desired.  Start to
  roll the "snails". Lay the phyllo flat and deep, covered with a damp
  towel except when rolling. Brush one filo sheet lightly with the oil
  and fold in half lengthwise. Spread a row of filling (about 3 to 4
  tablespoons) across the length of one end of the filo to within an
  inch of each edge.  Roll up to seal the filling, forming a long tube.
  Then, beginning at one end, curl up tightly into a "snail-like" coil
  and set on a baking sheet.  Continue until all the filling has been
  used, keeping the rolls covered with waxed paper or plastic to avoid
  drying.  Brush the rolls with oil or butter and bake in a 350 degree
  oven for 25 minutes or until puffy and crisp.  Serve warm or cold
  with poultry or game dishes.