Roasted Butternut and Ricotta Phyllo Pie

Name: Roasted Butternut and Ricotta Phyllo Pie
Ingredients: 2 pound butternut squash (or pumpkin), cut into 1/2-inch cubes (4 cups); 3 tablespoons olive oil, divided; sea salt; freshly ground black pepper; 5 sprigs of thyme; 1 cup ricotta cheese; 3 1/2 ounces feta cheese, crumbled; 1 teaspoon chopped thyme; 1 teaspoon chopped parsley; 1/2 teaspoon chile pepper flakes (or more if you like a bit of heat); 8 sheets of phyllo pastry, thawed according to package directions; 1/4 cup butter, melted