Phyllo strudel with pumpkin, feta and sage

Ingredients

For 1 serving

• Phyllo dough3
• Pumpkin250 g
• Feta50 g
• Red onion40 g
• Extra virgin olive oil2 teaspoons
• Fresh sage3 g
• Pumpkin seeds10 g
• Black pepperto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Peel the squash, remove seeds and strings and cut it into roughly 1.5 cm cubes; peel and slice the red onion.
2. Spread squash and onion on a tray lined with baking paper, dress with half the oil and roast for 20 minutes, until the squash is tender and lightly caramelised at the edges. Then lower the oven to 190 °C.
3. Lightly mash the squash with a fork and stir in the crumbled feta, chopped fresh sage and a grind of black pepper. Let it cool for a few minutes.
4. Brush each sheet of filo pastry with the remaining oil and stack them. Spread the filling along the short side leaving two fingers clear at the edges, fold in the sides and roll up tightly.
5. Place the strudel seam side down on the tray, brush with the remaining oil, scatter with pumpkin seeds and bake at 190 °C for 15 minutes, until golden and crisp.