Deep-dish vegie pie

PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 8

500g orange sweet potato

1kg kent pumpkin

1 large leek (500g)

1 tablespoon fresh thyme leaves ¼ cup (60ml) extra virgin olive oil 1 medium fennel bulb (300g) 2 bunches broccolini (350g) 1 medium bulb garlic, halved 10 sheets fillo pastry extra virgin olive oil cooking spray 300ml pouring cream

300g fresh ricotta

8 eggs

1 teaspoon fennel seeds

1 Preheat oven to 200°C/180°C fan.

2 Peel sweet potato; cut into 1cm slices. Cut pumpkin, with skin on, into 1.5cm wedges. Thinly slice white part of leek. Combine sweet potato, pumpkin, leek, half the thyme and half the oil in a large roasting dish; season. Roast vegetables for 35 minutes or until golden and softened.

3 Meanwhile, thinly slice fennel. Trim and halve broccolini lengthways. Combine fennel, broccolini, garlic, remaining thyme and oil in a second large roasting dish; season. Roast for 25 minutes or until golden. Squeeze garlic flesh from skins back into the dish.

4 Lightly grease a 21cm x 33cm (4-litre/16cup) ovenproof dish. Working with 1 sheet of fillo pastry at a time, lightly spray with oil and place another sheet on top. Repeat to make five layers. Arrange pastry stack in the prepared dish, allowing pastry to overhang edges.

5 Reduce oven to 180°C/160°C fan. Whisk cream, ricotta and eggs until combined; season. Arrange sweet potato mixture over pastry in dish; top with fennel mixture, then pour over egg mixture. Stack remaining fillo pastry sheets together, spraying each sheet first. Place second pastry stack over the vegetables and scrunch slightly. Fold in overhanging pastry, then spray top lightly with oil. Scatter with fennel seeds.

6 Bake pie for 1 hour or until golden and set. Cool for 10 minutes before serving.