Savory Pumpkin and Feta Filo Pie with Swiss Chard

1.Preheat your oven to 180°C (350°F).

2.In a large pot, bring water to a boil and add the diced pumpkin. Cook for about 10-15 minutes until tender. Drain and mash the pumpkin until smooth.

3.In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. Add the chopped Swiss chard and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

4.In a large mixing bowl, combine the mashed pumpkin, crumbled feta, ricotta cheese, and the sautéed Swiss chard mixture. Stir in the eggs, nutmeg, oregano, salt, and black pepper until well combined.

5.Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush it again. Repeat this process until you have 5 layers of filo pastry.

6.Place half of the pumpkin and cheese mixture in the center of the layered filo pastry. Fold the edges over the filling to create a parcel. Brush the top with more melted butter.

7.Repeat the layering and filling process with the remaining filo pastry and pumpkin mixture, creating a second parcel.

8.Place both parcels on a baking tray lined with parchment paper. Brush the tops with any remaining melted butter.

9.Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.

10.Remove from the oven and let cool for a few minutes before slicing. Serve warm.