Pumpkin, Ricotta, Herb & Pine Nut Pie

The pumpkin can be replaced with courgettes for a variation of this wonderful vegetarian pie.

2 tablespoons olive oil

2 onions, finely diced

1½ tablespoons dried oregano

4 cloves garlic, finely chopped

2 teaspoons salt

½ teaspoon freshly ground black pepper

4 large eggs

250g ricotta

200g feta, crumbled

800g pumpkin, peeled, grated (you want about

4½ cups)

½ cup (20g) fresh curly parsley, finely chopped About 50g butter

12 sheets filo pastry

½ cup breadcrumbs

¼ cup pine nuts

¼ cup pumpkin seeds

Heat oven to 180°C. Heat oil in a large frying pan over medium heat. When hot add onions, oregano, garlic, salt and pepper. Fry for a few minutes until onions are translucent. Take off heat and set aside to cool.

In a large mixing bowl whisk eggs, ricotta and feta together. Add pumpkin, parsley and onion mixture and mix well.

Melt butter and lightly grease a deep, 30cm fluted tart tin. Lightly butter 3 sheets of filo. Place one on top of the other. Repeat this process 3 more times so you end up with 4 stacks of filo sheets.

Lay filo sheets in tin so the base and sides are covered with filo. You want to end up with some of the filo hanging over the edge.

Sprinkle breadcrumbs over base and add pumpkin mixture. Sprinkle with pine nuts and pumpkin seeds. Fold up the sides of the filo to cover some of the pie.

Bake 50-60 minutes or until pie is cooked through and filo is golden (a courgette pie will take longer to cook because of the extra moisture). Allow to cool before cutting. Serves 8-12