A flavour-packed filling is lovingly wrapped in filo to make this rustic pie.
- Preheat oven to 200°C. Place pumpkin on a lined tray. Drizzle over 1 tablespoon olive oil. Season. Roast, stirring once, for 25 minutes or until tender.
- Combine the pasta, pumpkin, feta, ricotta, spinach, mint, dill, spring onion, lemon rind, garlic, nutmeg and 1 tablespoon remaining oil in a large bowl. Season.
- Reduce oven to 180°C. Combine butter and remaining oil in a bowl. Grease and line a round 26cm (base measurement) springform cake pan. Place 1 sheet of filo on a work surface. Brush with butter mixture. Fold in half crossways and brush top with butter mixture. Place in base of pan. Repeat with another sheet of filo and butter mixture, placing it in the opposite direction. Repeat with another sheet of filo and butter mixture, placing it in the side of pan to cover 3cm of the base, allowing side to overhang. Repeat with butter mixture and remaining filo, overlapping, to line the pan completely.
- Pile pasta mixture into pan. Fold in the overhanging filo to enclose. Brush with remaining butter mixture. Season. Sprinkle with sesame seeds. Bake for 50-55 minutes or until golden. Stand for 5 minutes. Serve with yoghurt.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set