Roasted pumpkin and feta filo pie

Ingredients

• 1kg Kent pumpkin, peeled and cut into 6cm pieces

• ¼ cup extra virgin olive oil, plus extra for brushing

• sea salt, to taste

• 1 brown onion, diced

• 100g short-grain risotto rice, such as carnaroli or arborio

• 60g currants

• 180g Greek feta, crumbled

• 1 tsp ground cinnamon

• 1 tsp dried mint

• large handful of dill, finely chopped

• large handful of parsley, finely chopped

• 12 sheets filo pastry, defrosted

Method

1. Step 1

   Preheat the oven to 180C fan-forced (200C conventional).

2. Step 2

   Arrange the pumpkin on a tray lined with baking paper and pour over half of the olive oil. Season with salt and toss so the pumpkin is well coated. Roast for 45-50 minutes or until tender and beginning to caramelise around the edges. Remove from the oven and allow to cool. Leave the oven on.

3. Step 3

   Meanwhile, warm the remaining olive oil in a frypan over low heat and cook the onion with a pinch of salt for 12-14 minutes, stirring often, until soft and beginning to colour. Allow to cool.

4. Step 4

   Cook the rice in a small saucepan of boiling water for about 6-7 minutes or until parboiled. Drain and allow to cool.

5. Step 5

   In a large bowl, combine the pumpkin with the onion, rice, currants, feta, cinnamon and herbs. Season with salt.

6. Step 6

   Brush a 20cm round tin with olive oil and set aside.

7. Step 7

   Brush one sheet of filo pastry with olive oil and drape into the prepared tin, allowing excess to hang over the edges. Repeat this brushing and layering with 5 more sheets so you have 6 sheets in total.

8. Step 8

   Pile the filling into the tin, smoothing the filling with the back of a spoon. Fold any overhanging pastry into the centre of the pie.

9. Step 9

   Again, working with one sheet at a time, brush a filo sheet with olive oil and scrunch it loosely. Place on top of the pie. Repeat with remaining sheets.

10. Step 10

    Bake for 45-50 minutes or until the pastry is golden. Allow to cool briefly, then serve.