-
- Prep
- 1 hour
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- Total
- 30 minutes
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- Serving
- Serves: 4-6
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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
- 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.
- 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.
