Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Arrange the pumpkin on a tray lined with baking paper and pour over half of the olive oil. Season with salt and toss so the pumpkin is well coated. Roast for 45-50 minutes or until tender and beginning to caramelise around the edges. Remove from the oven and allow to cool. Leave the oven on.
Step 3
Meanwhile, warm the remaining olive oil in a frypan over low heat and cook the onion with a pinch of salt for 12-14 minutes, stirring often, until soft and beginning to colour. Allow to cool.
Step 4
Cook the rice in a small saucepan of boiling water for about 6-7 minutes or until parboiled. Drain and allow to cool.
Step 5
In a large bowl, combine the pumpkin with the onion, rice, currants, feta, cinnamon and herbs. Season with salt.
Step 6
Brush a 20cm round tin with olive oil and set aside.
Step 7
Brush one sheet of filo pastry with olive oil and drape into the prepared tin, allowing excess to hang over the edges. Repeat this brushing and layering with 5 more sheets so you have 6 sheets in total.
Step 8
Pile the filling into the tin, smoothing the filling with the back of a spoon. Fold any overhanging pastry into the centre of the pie.
Step 9
Again, working with one sheet at a time, brush a filo sheet with olive oil and scrunch it loosely. Place on top of the pie. Repeat with remaining sheets.
Step 10
Bake for 45-50 minutes or until the pastry is golden. Allow to cool briefly, then serve.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
