Method

• 1

  Preheat the oven to 190C/375F/Gas 5. Place the squash in a roasting tin, toss in the olive oil and season. Cook for about 15-20 minutes, until tender. Reduce the oven to 180C/350F/Gas 4.

• 2

  Place the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out the excess water. Place in a food processor with the eggs, ricotta, nutmeg, garlic and half the feta cheese. Process to make a coarse purée. Season. Stir in the pine nuts and remaining feta cheese.

• 3

  Brush the base and sides of a 20.5cm loose-bottomed cake tin with a little butter, then brush the filo pastry with butter and line the tin, leaving about 7.5-10cm overhang at the edges.

• 4

  Add a layer of butternut squash, then cover with half the feta and spinach mixture, repeat the layers and fold over the excess filo pastry. Brush with butter and sprinkle over the poppy seeds.

• 5

  Place on a preheated baking tray and cook for 45 minutes or until firm and golden brown.

• PER SERVING: 22.8g FAT (Excluding extras)