Ingredients

• 1 (5- to 6-lb.) Cinderella pumpkin

• 1/4 cup unsalted butter, melted, divided

• 3 1/2 teaspoon kosher salt, divided

• 2 tablespoons extra-virgin olive oil

• 1 1/2 cups finely chopped fennel

• 2 large shallots, finely chopped (about 1/2 cup)

• 2 large garlic cloves, minced

• 1 bunch lacinato kale (about 10 ounces), stemmed and chopped (about 4 packed cups)

• 1/4 cup heavy cream

• 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)

• 4 ounces feta cheese, crumbled (about 1 cup)

• 1 (1-ounce) bunch fresh dill, chopped (about 1/4 cup)

• 1/4 teaspoon black pepper

• 4 frozen phyllo pastry sheets, thawed