PUMPKIN, FETA AND PEA PIE

SERVES 4

PREP AND COOK: 1 HOUR, 15 MINS 1.5kg Kent pumpkin 12 sheets filo pastry 125g butter, melted 200g feta

1 cup frozen peas 200g jar caramelised

onion relish

1 Peel and cut pumpkin into 3cm cubes. Boil or microwave until tender. Drain well. 2 Brush and layer six sheets of filo pastry with butter. Press over base and up the side of a greased 24cm round springform pan. Repeat with remaining six sheets of pastry and butter. Place in pan in opposite direction.

3 Layer pumpkin, crumbled feta, peas and relish over pastry. Fold over-hanging pastry over filling. Brush with remaining butter. Place pan on an oven tray.

4 Cook in a moderate oven (180°C) for about 55 minutes, or until golden. Stand for 15 minutes. Serve.