100g butter, melted
500g diced pumpkin
1 red capsicum, chopped
300g broccoli, cut into florets
1 red onion, cut into thin wedges
4 garlic cloves, sliced
1 tablespoon chopped fresh rosemary leaves, plus extra small sprigs, to serve
1 tablespoon extra virgin olive oil
16 sheets filo pastry
100g fetta, crumbled, plus extra 50g to serve
Honey, to serve
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Grease a 25cm fluted baba pan with a little of the butter.
- Combine pumpkin, capsicum, broccoli, onion, garlic, rosemary and oil on prepared tray. Season with salt and pepper. Bake for 20 minutes or until just tender. Cool 10 minutes.
- Use 12 filo sheets to line base and sides of prepared pan, brushing with butter in between each layer and allowing excess pastry to overhang edges. Place half of the vegetable mixture into pan. Sprinkle with fetta. Top with remaining vegetable mixture. Arange remaining filo sheets over vegetables, brushing with any remaining butter between layers. Fold over overhanging pastry on sides.
- Bake for 35 to 40 minutes or until pastry is golden. Stand 5 minutes. Turn out onto a serving platter. Top with extra fetta. Drizzle with honey. Sprinkle with pepitas and extra rosemary. Serve.
Image and recipe courtesy of www.taste.com.au