Greek Chicken, Pumpkin, and feta pie

Directions

1. preheat the oven to 400 and cut up pumpkin into slices discarding seeds and fibers, brush with oil and put into a roasting pan, sprinkle with the sinnamon and season roast for 20-25 min until tender. remove the skin
2. Put the spinach into a large saucepan after washing and set over a low heat, wilt for 5 min turning it over. leave to cool. squeeze out all the water using your hands. or try steaming it in a steamer basket.
3. Heat the remaining oil in a pan and saute the onions then add the garlic . Add the spinach. season:add the nutmeg and half the parmesan. Set aside. In a bowl mix the remaining parmesan, the ricotta, eggs feta and parsley and season.
4. Using an 8 1/2 inch springform pan. melt the butter. keep the filo under a slightly damp cloth as you work. Brush the pan with the butter and line with two thirds of the filo. Lay overlapping sheets on the bottom first, then place sheets around the pan overlapping sheets and radiating from the center of the bottom, with each hanging over the edge. brush with butter as you go
5. Lay in the spinach, then half the pumpkin and all the chicken. Put the cheese and egg layer on and top with the remaining pumpkin. Pull the overlapping filo over the filling, brushing with butter as you go. Use the remaining filo to cover the top, overlapping and tucking them down the sides. brush liberally with butter all over, Slit the top with a knive
6. Bake in the oven for 45-50 min untilo golden brown. Cover with foil if pie is looking too brown. Must be cooked this length to ensure egg mixture is cooked through. After baking leave for 10 min before serving. remove the sides of the pan and slide onto a hot serving platter.