Ingredients1kg Kent pumpkin, peeled and cut into 6cm pieces¼ cup extra virgin olive oil, plus extra for brushingsea salt, to taste1 brown onion, diced100g short-grain risotto rice, such as carnaroli or arborio60g currants180g Greek feta, crumbled1 tsp ground cinnamon1 tsp dried mintlarge handful of dill, finely choppedlarge handful of parsley, finely chopped12 sheets filo pastry, defrostedMethodStep 1Preheat the oven to 180C fan-forced (200C conventional).Step 2Arrange the pumpkin on a tray lined with baking paper and pour over half of the olive oil. Season with salt and toss so the pumpkin is well coated. Roast for 45-50 minutes or until tender and beginning to caramelise around the edges. Remove from the oven and allow to cool. Leave the oven on.Step 3Meanwhile, warm the remaining olive oil in a frypan over low heat and cook the onion with a pinch of salt for 12-14 minutes, stirring often, until soft and beginning to colour. Allow to cool.Step 4Cook the rice in a small saucepan of boiling water for about 6-7 minutes or until parboiled. Drain and allow to cool.Step 5In a large bowl, combine the pumpkin with the onion, rice, currants, feta, cinnamon and herbs. Season with salt.Step 6Brush a 20cm round tin with olive oil and set aside.Step 7Brush one sheet of filo pastry with olive oil and drape into the prepared tin, allowing excess to hang over the edges. Repeat this brushing and layering with 5 more sheets so you have 6 sheets in total.Step 8Pile the filling into the tin, smoothing the filling with the back of a spoon. Fold any overhanging pastry into the centre of the pie.Step 9Again, working with one sheet at a time, brush a filo sheet with olive oil and scrunch it loosely. Place on top of the pie. Repeat with remaining sheets.Step 10Bake for 45-50 minutes or until the pastry is golden. Allow to cool briefly, then serve.