Butternut-Cheese Pie

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4 cups coarsely shredded butternut squash (about 1 pound)

1/4 cup uncooked bulgur

1/2 teaspoon salt

1 teaspoon olive oil

1 cup chopped onion

3/4 cup (3 ounces) crumbled feta cheese

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/2 cup chopped fresh mint

1/2 teaspoon freshly ground black pepper

8 sheets frozen phyllo dough, thawed and divided

Cooking spray

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