Ingredients

• 1 butternut squash, peeled, seeds removed and cut into large dice
• ½ tsp chilli flakes
• rapeseed oil
• 1 tin of chickpeas, strained and patted dry
• 1 red onion, diced
• 2 cloves of garlic, crushed
• 1 red chili, seeds removed and dice
• 1 tsp. curry powder
• 200g spinach, washed
• 200g soft goat's cheese
• 1 lemon juiced (half for pie and half for garnish)
• 50g butter melted
• 6 sheets of filo pastry

For the garnish:

• 100g natural yogurt
• 1 clove of garlic
• bunch of flat parsley

Method

1. Preheat the oven to 180ºC.

2. Place the butternut squash in a bowl, add the chilli flakes, salt and pepper. Drizzle with oil, place this on a tray and put in the oven. Allow this to cook for about 30 minutes.

3. Meanwhile put a pot on over medium to high heat, add a little oil and the chickpeas.

4. Once they have taken on some colour add the red onion, garlic, chilli, curry powder and spinach. Cook for 5 minutes or so.

5. Add this to a bowl and mix with the roasted squash and add the goats' cheese. Taste and season if needed (remember there should be some salt in the goat’ s cheese already).

6. Add in half of the lemon juice.

7. Cut the filo so that it is a larger than the pie dish.

8. Brush a round pie dish or a skillet with butter and layer 3 sheets of filo pastry, leaving some of the pastry hanging out over the sides.

9. Brush with butter and layer another 3 sheets at a different angle to the first layer.

10. Add the filling, bring the overhanging pastry to the centre of the dish and brush with a little more butter. Bake this in the oven for 20-25 minutes.

For the garnish:

Mix the yogurt with the garlic, lemon juice and parsley.

To serve:

Place some of the pie on a plate and spoon some of the garnish over it.