-
- Prep
- 1 hour
-
- Total
- 30 minutes
-
- Serving
- Serves: 4-6
Ingredients
800g peeled pumpkin, cut into chunks |
3 garlic cloves, unpeeled |
Drizzle of olive oil |
4 Tbsp Devondale Salted Butter |
1 large egg |
500g chicken thigh fillets, diced |
50g baby spinach |
300g feta, crumbled |
Zest 1 lemon |
80g toasted pine nuts |
Sea salt and freshly ground pepper to season |
12 filo pastry sheets |
200g Devondale Salted Butter, melted |
2 Tbsp Sesame seeds |
Steamed Broccolini to serve |
Directions
Step One
Preheat oven to 200C fan forced.
Place pumpkin and garlic on an oven tray, drizzle with oil and bake for 30 minutes, until soft.
Remove from oven, remove garlic from skins and discard. Place pumpkin and garlic in food processor and blend until smooth. Add 4 tablespoons butter and egg and mix to combine.
Set aside.
In a large mixing bowl, add chicken, spinach and feta. Pour over the pureed pumpkin and stir well. Add lemon zest and pinenuts and stir through. Season with salt and pepper.
Set aside.