Pumpkin and Ricotta Fillo Pie

Cook Time 1 hour and 45 minutes

Servings 8-10


400g butternut pumpkin, peeled, cut into 3cm pieces
2 tbsp extra virgin olive oil
½ tsp fennel seeds
1 red onion, cut into thin wedges
½ bunch kale or cavolo nero, stems removed, roughly chopped
1 tbsp lemon zest
1 tbsp currants
4 eggs
150ml milk
¼ cup finely grated parmesan
Pinch ground nutmeg
½ tsp smoked paprika
6 sheets fillo pastry
50g butter, melted
180g ricotta, crumbled
Toasted pine nuts, lemon wedges and baby leaf salad, to serve


Preheat oven to 180°C. Lightly grease a 19cm springform cake tin with oil spray.

Place pumpkin on a baking tray, drizzle with half the oil and sprinkle with fennel seeds. Season. Roast for 25-30 minutes or until tender. Set aside to cool slightly.

Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook the onions for 4-5 minutes or until softened. Add kale or cavolo nero and cook, stirring, for 3-4 minutes or until softened. Set aside to cool slightly.

Beat the eggs, milk, parmesan, spices and lemon zest in a large jug. Season.

Cut fillo sheets in half and place on a clean surface. Cover with a damp tea towel to prevent drying out. Brush two halves with butter, stack and place in prepared tin, pressing into corners. Repeat with remaining pastry in batches of two halves, placing pastry in alternate directions, to evenly cover base and side, allowing some fillo to hang over the edge of the tin (to fold over the mixture).

Mash the pumpkin and mix together with the currants, kale/cavolo nero mixture and ricotta egg mixture inside the pastry shell. Fold the fillo edges over the mixture and bake for 35-40 minutes or until set and golden. Stand in tin for 10 minutes before removing the pie.

Garnish with pine nuts and serve with lemon wedges and baby leaf salad.


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