makes 2 rolls
1 kilo of fresh pumpkin, peeled and cut into even chunks
1 tbsp olive oil
6 spring onions, thinly sliced
2 cloves garlic
300 grams crumbled feta
150 grams ground walnuts
3 tbsp chopped parsley
salt and pepper to season
12 sheets Antoniou Fillo pastry
75 grams butter melted
1 cup grated Parmesan cheese
1 extra beaten egg for brushing
Preheat your oven to 180 deg C In a large baking tray combine the cut pumpkin and olive oil and cook for 45 mins until tender. Transfer to a large bowl and using a fork or potato masher, mash until smooth. Set aside.
Heat a little olive oil in a pan and fry the spring onions and garlic until softened (approx. 2-3 mins). Once cooked add to the mashed pumpkin.
Add the egg, feta, walnuts, parsley and seasoning to the pumpkin mixture and stir until well combined. Set aside.
Take one sheet of fillo pastry ensuring the long edge is facing you and brush with melted butter. Sprinkle a little of the grated Parmesan on the sheet and repeat until you have six layers. Place half the pumpkin mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.
Lay the roll seam side down on a lined baking tray, brush with egg and sprinkle a little of the grated Parmesan on top. Bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving with basil pesto on the side.