- 1 hour
- 30 minutes
- Serves: 4-6
|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|
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.
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.
Brush the base and sides of a deep sided 23cm x 28cm rectangular baking dish with some melted butter.
Lay a sheet of filo over the dish. Brush with more butter and place another sheet of filo over. Brush again with butter and place a third sheet of filo over the top.
Place half the pumpkin mixture in the baking dish and press down evenly.
Add another sheet of filo and brush with butter. Repeat with a second sheet of filo and butter.
Add the remaining filling and press down well. Place another sheet of filo on top. Fold in the edges and brush with butter.
Scrunch the remaining filo sheets and place on top. Brush with remaining butter and sprinkle with sesame seeds.
Reduce oven temperature to 180C and bake the pie for 30 minutes, until golden and crisp.
Remove from oven and serve slices with steamed brocollini.