Ingredients
8 sheets Antoniou Fillo Pastry
80g butter, melted
1 onion, chopped
1.5kg butternut pumpkin, peeled and cut into 3cm pieces
4 sprigs of sage
500g ricotta
200g feta
Pinch nutmeg
Zest 1 lemon
1 egg
2 tbsp nigella seeds
2 tbsp white sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius.
Grease a 20cm springform tin with some of the melted butter.
Place the onion, pumpkin, and sage onto a tray and drizzle a little butter over it. Season with salt and pepper and coat everything then roast for 20-25 minutes or until tender. Remove and cool.
In a bowl mix the ricotta, feta, sage, nutmeg, lemon zest, egg, and another pinch of salt and pepper. With a fork roughly mash the pumpkin and fold through the ricotta mixture.
Place the buttered sheets of Fillo Pastry into the base of the tin, slightly rotating each one to form a star shape. Press into the springform tin, allowing the excess Fillo to hang over the sides.
Fill with the pumpkin mixture and fold over the excess Pastry to cover the filling completely. Brush with butter and top with nigella seeds and sesame seeds.
Bake for 35-40 minutes or until golden brown. Cool before demoulding. Serve warm or cold.