Greek Thanksgiving Turnovers

Filling:

1 c. canned pumpkin
1/4 c. brown sugar
1 tsp. anise seed
1 tsp. pumpkin pie spice
dash of salt

Additional Ingredients:

2 Tbsp. milk
1/4 c. granulated sugar
2 phyllo leaves

Blend all filling ingredients and bring to a boil. Lower heat and simmer for 10 minutes. Cool. Spread out two sheets of phyllo. Cut approximately 4-inch squares. In the center of each square put a small spoonful of pumpkin filling. Fold the phyllo to form a small triangle.
Moisten the edges with milk and seal. Moisten the top with milk and sprinkle lightly with granulated sugar. Bake at 375 degrees until edges of crust are lightly browned.

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