Fillo Pumpkin Pie
Cook Time 1 hour
8 sheets of fillo pastry, brought to room temperature
80g butter, melted
1 onion, chopped
1.5kg butternut pumpkin, peeled and cut into 3cm pieces
4 sprigs of sage
Zest 1 lemon
2 tbsp each of nigella seeds and white sesame seeds
Preheat the oven to 180°C. Lightly grease a 20 cm springform cake tin with some of the melted butter.
Place the onion, pumpkin and sage onto a tray and drizzle a little butter over. Season with salt and pepper and coat everything then roast for 20-25 minutes or until tender. Remove and cool.
In a bowl mix together the ricotta, sage, nutmeg, lemon, egg and another pinch of salt and pepper. With a fork mash the rough mash the pumpkin and fold through the ricotta mixture.
Place one fillo sheet on top of another to form a large star shape that will not only cover the base of tin, but cover the top of pie. Press into springform tin, allowing the excess fillo to hang over the sides.
Now 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.