Filo Pie

Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion to the pan and cook, stirring, for 4-5 minutes or until soft. Add the garlic, pumpkin and middle bacon and cook for 15 minutes, stirring occasionally, until the pumpkin is soft. Stir through the baby spinach and cook for 1 minute, or until wilted. Transfer the mixture to a large bowl to cool slightly.

Meanwhile, crack the eggs into the second large bowl and whisk. Stir through the ricotta, crumbled fetta cheese, parsley and the cooled pumpkin mixture.

Carefully lay half the sheets of filo pastry in a medium greased baking dish, and ensure there is some overhang of filo on the sides (this will form the top of the pie). Lay the remaining filo sheets the adjacent way to cover the sides and base of the baking dish well.

Gently pour the cheese and vegetable mixture into the filo base. Fold the edges of the filo back toward the centre of the pie, scrunching them for some texture. Brush the edges with the butter. Cook the pie in the oven for 30 minutes, or until the egg has set.