Greens and Cheese Stuffed Cinderella Pumpkin

Ingredients

• 1 (5- to 6-pound) Cinderella pumpkin
• ¼ cup unsalted butter, melted, divided
• 3 ½ teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 ½ 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)
• ¼ cup heavy cream
• 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
• 4 ounces feta cheese, crumbled (about 1 cup)
• 1 (1-ounces) bunch fresh dill, chopped (about 1/4 cup)
• ¼ teaspoon black pepper
• 4 frozen phyllo pastry sheets, thawed

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