Pumpkin & Spinach Filo Pie

This is a great way to get a lot of spinach or left over greens into a meal. I raided my garden and came back with spinach, asian greens and kale which got chopped up and thrown in. You don't have to use feta but I found some lounging in the fridge so threw it in. The filo makes this a light pie and you can serve with microgreens or a salad.

Ingredients - serves 4

• 1/2 pumpkin, cut in 2cm cubes
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 500g of spinach or mix of greens, washed, stems removed, chopped
• handful of fresh herbs like parsley, oregano or substitute with your favourite dried herbs
• 1 tsp ground cumin - optional
• 190g feta, crumbled - optional
• 5 sheets of filo pastry

Method

Preheat oven to 200°C.

Place pumpkin on a baking tray and drizzle with a little oil and season with salt and pepper. Toss to coat. Roast for 20-30 minutes, stirring once or twice until the pumpkin is tender. Set aside.

Reduce oven temperature to 180°C.

Heat the oil in a frying pan and sauté the onion for 5-10 minutes until it caramalizes, add the ground cumin and cook for a further minute or two until you can smell the spice cooking. Add the spinach, some sea salt and freshly ground pepper, herbs and cook for about 5 minutes until the spinach is completely wilted. Set aside to cool slightly and add in feta if using.

In a pie dish, add the pumpkin and spinach mixture and stir together.

Grab a filo pastry sheet and rub some olive oil over it and start layering over the pie mixture. I used about 5 sheets and loosely scrunched them. Finish off with a dollap of olive oil spread over the last layer.

Bake for 10-15 minutes until the filo is golden brown. Stand for 5 minutes before serving & enjoy!