Soak dates in hot water until tender. When the water is chilled, remove the pits and mash the dates with a fork. In another bowl mix eggs, milk and heavy cream, 1.7 fl. oz. / 0.5 dl of oil and half of the mashed dates. We will crumple and soak each sheet of phyllo dough in this mixture.
Filling: Take 2 table spoons of walnuts and the same quantity of raisins and put them in a separate bowl for later. Mix pumpkin, quinces, the rest of walnuts, raisins and dates.
Grease the baking tray. 2/3 of phyllo pastry sheets, one by one, crumple and soak in the mixture with eggs and squeeze tightly next to each other to cover the entire bottom of the pan.
Pour the filling over the pastry. Keep soaking the phyllo pastry sheets laying them over the filling. Cover the pie with the remaining mixture (for phyllo) and sprinkle with the rest of walnuts and raisins.
Place it in a pre-heated oven and bake at 356°F / 180°C for 45-60 minutes.
When the pie is ready, let it cool a little and wolf it down.