Harissa roasted squash & feta pie

• butternut squash↗1

  peeled and chopped into chunks

• red onions↗2

  chopped into wedges

• olive oil↗4 tbsp tbsp
• cumin seeds↗1 tsp tsp
• harissa↗3 tbsp tbsp
• feta↗100g g
• filo pastry↗4 sheets of

  (about 150g)

• tahini↗4 tbsp tbsp
• lemon↗1⁄2 ½

  juiced

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Place the squash and onions in a large roasting tin with 1 tbsp olive oil, most of the cumin seeds, 2 tbsp harissa and some seasoning. Roast for 35‑40 minutes, tossing once or twice until the vegetables are soft and slightly charred. Let cool slightly, then roughly mash together with a potato masher – keep some squash chunks. Stir in the feta and season with salt if needed. The vegetables can be roasted a day ahead and kept chilled.

2. 2

   To assemble, unwind the filo sheets. Brush one sheet generously with some of the remaining oil, and keep the rest covered with a damp tea towel to prevent drying. Lay the oiled sheet, oil side down, into a 22 cm loose‑bottomed cake tin so that part of the pastry hangs over the edge. Repeat with another sheet, rotating it about 45° over the first sheet in the tin, then again with the remaining two sheets.

3. 3

   Spoon the filling onto the pastry, then pull the overhanging edges up and toward the centre, crumpling them to enclose the filling. Sprinkle with the remaining cumin seeds and brush with a little more oil.

4. 4

   Lower the oven temperature to 190 °C/170 °C fan/gas 5. Bake the pie for 30 minutes until the pastry is crisp and golden brown. Meanwhile, combine the tahini with the remaining harissa, lemon juice and 4 tbsp water, then season to taste. Transfer the pie to a serving plate, cut into wedges and serve with a drizzle sauce, or let it cool to room temperature first.