Step 1

Preheat the oven to 180C/350F.

Step 2

Peel, cut the ends off and scoop out the seeds of the butternut squash. Cut into 1 inch cubes. Place on a baking tray and toss generously with olive oil and some salt and pepper. Add rosemary and pop in the oven for 40-50 minutes until soft through and starting to brown.

Step 3

Place spinach a large bowl and submerge in boiled water, cover with a plate until wilted. Drain and then squeeze out as much excess water as you can. Use a tea towel or your hands. Then roughly chop and place back in the bowl.

Step 4

Roughly chop chestnuts into quarters/small chunks and add to the spinach along with the butternut squash, crumbled feta, herbs, paprika and salt and pepper. Give it a good mix.

Step 5

Brush a pie dish with butter and then carefully brush each sheet of filo with butter. They are very fragile and prone to ripping in half so be gentle with them.

Step 6

Place the first sheet over the pie dish so the bottom of the dish is half covered and gently press down into the edges, with the rest hanging over the side. Repeat going round the pie dish so all the pie dish is covered.

Step 7

Spoon the mixture into the pie dish and then carefully lift up each flap of filo over the top so all the filling is encased. It doesn't have to be neat, scrunch some of the filo on top for extra crispiness.

Step 8

Gently brush with remaining butter then sprinkle over the seeds. Place into the oven for 30 minutes until golden brown.

Step 9

Slice and serve with your favourite sides (anything potato works well!). Store leftovers in the fridge and to reheat cover in tin foil and pop in the oven for 15 mins.