I came across this recipe while reading the Observer Food Monthly (the
Sunday version of the Guardian) online.
It seems appropriate for the season and may interest some of you but I
have no intention of making it!

Claire Thomsons spiced filo pumpkin pie

Hot out of the oven, drench with honey, chilli and oregano for an
impressive lunch, or take it to eat cold on a picnic.

Serves 4
pumpkin or butternut squash 350g, peeled and cut into 2cm dice
pine nuts or chopped walnuts 75g
onion 1, finely diced
olive oil 1 tbsp
feta cheese 200g, crumbled
cottage cheese, ricotta or quark 100g
eggs 2, beaten
dried oregano 3 tsp
ground cinnamon ¼ tsp
nutmeg ¼ tsp, freshly grated
salt and freshly ground black pepper about 1 tsp of each
filo pastry sheets 300g
butter 100g, melted
nigella seeds 1 tsp, or use sesame
runny honey 1 tbsp
chilli flakes 1 tsp

Preheat the oven to 200C/gas mark 6. Put the pumpkin or squash on a
baking tray and roast for about 30 minutes, until tender. Put the pine
nuts or walnuts on a separate tray and put into the oven for the last 5
minutes.

Meanwhile, fry the onion in olive oil for about 8-10 minutes, until soft
and translucent.

Lower the oven temperature to 190C/gas mark 5. Line a baking sheet with
greaseproof paper and set to one side.

In a bowl mix the cooked pumpkin, roasted pine nuts (or walnuts), cooked
onion, feta, cottage cheese, beaten eggs, 2 teaspoons of oregano, the
cinnamon, nutmeg, and salt and black pepper.

Put the prepared baking sheet on a work surface, with the shorter end
facing you. Lay a sheet of filo lengthways on the baking sheet and brush
with melted butter. Top with another sheet and brush with more butter.
Take 2 more sheets and turn them so that they are at the 11 oclock and
5 oclock positions, brushing each sheet you add with the melted butter.
Continue to arrange the sheets in a clockwork fashion, until you have an
incrementally overlapping circle shape. Be sure to butter each sheet
liberally as you go.

When all the sheets have been used, place the pumpkin mixture in the
centre and spread out into a circle €“ leaving a good 5cm border.
Carefully fold the filo sheets over the edge of the pumpkin mixture,
allowing the majority of the centre to still be visible. With the
remaining butter, generously brush all the edges of the pie and scatter
over the nigella seeds. Bake for 25-30 minutes, until the edges are
golden and the centre is set.

Remove from the oven, drizzle with the honey, sprinkle with the
remaining oregano and the chilli and set to one side for 5-10 minutes
before slicing and serving.

For the full wow factor, get hold of a pizza box to transport this
magnificent looking pie on a picnic. Alternatively, cut into quarters
and wrap in tin foil with a square of cardboard beneath for support. As
for an accompanying salad, some peppery rocket, dressed simply with
red-wine vinegar, salt and olive oil would work well here.
Adapted from The Art of the Larder by Claire Thomson (Quadrille, £25)