Generously grease a pan with olive oil. Alternatively, line a baking sheet with parchment paper and lightly grease it with olive oil. Set aside.
Preheat the oven to 180 °C / 350 °F.
Put the shredded pumpkin in a bowl.
Add the sugar and the spices and mix with a spoon until everything is combined. Discard any liquid that remains in the bowl or put the filling in a a fine mesh strainer.
Place a sheet of phyllo dough on a work surface (the long edge facing you) and drizzle with some olive oil. Cover the other sheets with a damp towel so that they don’t dry out.
Spread 2 tablespoons of the pumpkin filling lengthwise, starting about 2 inches (5 cm) from the bottom and the sides.
Fold the left and right edge of the phyllo dough over the filling.
Fold over the bottom part of the phyllo dough and roll into a log, starting from the bottom.
Starting at one end, loosely roll the log into a spiral.
Place the hand pie in the baking pan and brush with olive oil.
Repeat with the remaining 6 sheets and filling.
Bake for 50-60 minutes.