Harissa Roasted Squash and Feta Filo Pie

Preheat the oven to 200C/180C fan/gas 6. Add the butternut squash and red onion wedges to a large roasting tin, then toss with 1 tbsp olive oil, most of the cumin seeds, 2 tbsp harissa, and a little salt and pepper. Roast for 35-40 minutes, turning once or twice, until the vegetables are tender and lightly charred at the edges.

Let the roasted vegetables cool slightly. Roughly mash them so the mixture holds together while still keeping some squash pieces intact. Fold in the feta and taste before adding any extra salt.

To assemble the pie, keep the filo pastry covered with a damp tea towel while you work. Brush one sheet with olive oil and lay it oil-side down in a 22 cm loose-bottomed cake tin, leaving the edges hanging over the sides. Repeat with the remaining sheets, rotating each one slightly so the pastry lines the tin evenly.

Spoon the squash and feta filling into the pastry-lined tin. Lift the overhanging filo toward the center and gently scrunch it over the filling to create a rustic top. Brush with a little more olive oil and scatter over the remaining cumin seeds.

Lower the oven temperature to 190C/170C fan/gas 5. Bake for about 30 minutes, or until the filo is crisp, deeply golden, and cooked through.