• 1 kg diced pumpkin
  • 1 sprig rosemary
  • 1 red onion, sliced
  • 200g goat’s cheese, diced
  • ¼ cup parsley, chopped
  • Extra virgin olive oil
  • 1 pkt filo pastry for pies


Heat AGA Roasting oven oil a 24cm shallow baking dish.

Dice pumpkin and place on a baking tray that is lined with baking paper. Drizzle with olive oil, season with salt and pepper and scatter the rosemary leaves on top. Roast for about 30 minutes or until cooked. Remove from oven and let cool.

Heat a small fry pan and add a little olive oil. Add the onion and cook until golden brown. Remove and let cool.

In a bowl, gently mix the pumpkin, onions, goat’s cheese and parsley.

Take one filo sheet and brush it lightly with olive oil. Repeat with 5 more sheets and place them on the bench, slightly overlapping to form a 3 sheet long by 2 sheet wide large piece of filo. Add half the filling along the length of its base. Roll this up to form a sausage shape about 5cm wide. Place this in the baking dish starting in the middle and roll it around itself to form a spiral. Repeat to make one more ‘sausage’. Add this to complete the spiral and fill the baking dish. Alternatively, you can make 2 small spirals.

Brush with olive oil and with a sharp knife poke some air holes along the pie. Wet your hands and sprinkle the top of the pie with water. Bake until golden brown. Serve warm or at room temperature.