Infused with aromatic spices, this vegetarian filo pie perfectly combines sweet and salty flavours.
- Preheat oven to 200°C. Place the pumpkin, parsnip, onion, garlic and chilli in a roasting pan. Add oil and toss to coat. Roast, stirring halfway through cooking, for 20 minutes or until the pumpkin is tender. Stir in the cranberries and spice mix. Bake for 10 minutes or until cranberries soften slightly. Set aside to cool slightly.
- Cook the silverbeet in a saucepan of boiling water for 2-3 minutes or until wilted. Drain. Squeeze to remove excess liquid. Add to the pumpkin mixture and toss to combine.
- Combine ricotta and feta in a bowl.
- Brush a 25cm (base measurement) springform pan with a little butter. Place filo on a work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with a little butter. Place in the prepared pan, allowing sides to overhang. Repeat with 10 filo sheets and some butter, turning each slightly, to line the pan completely.
- Place half the pumpkin mixture into the filo case. Top with ricotta mixture, then remaining pumpkin mixture. Fold remaining filo sheet in half. Place on the pumpkin mixture. Fold over filo edges to enclose the filling. Brush with remaining butter and top with sesame seeds. Reduce oven temperature to 180ºC. Bake for 45 minutes or until golden. Set aside for 30 minutes to cool. Transfer to a serving plate.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set