Preheat the oven to 200°C/fan 180°C. 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 190°C/fan 170°C. Line a baking sheet with greaseproof paper and set to one side. In a bowl mix the cooked pumpkin, pine nuts, cooked onion, feta, cottage cheese, beaten eggs, 2 teaspoons of oregano, the cinnamon, nutmeg, and salt and 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 o’clock and 5 o’clock 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.

Recipe from The Art of the Larder by Claire Thomson (Quadrille, £25).

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