Pumpkin is such a versatile veg; naturally sweet and able to be transformed with various herbs and spices for both savoury and sweet dishes!
Rich in beta-carotene, which is linked with protecting eyesight and as well supporting your immunity. Just one cup of pumpkin contains 20% of your RDI for Vitamin C, making it an excellent food source to help with wound healing and fighting infections.
Spread chopped pumpkin pieces on a baking tray, sprinkle over cumin & bake at 180°C for 15min.
Meanwhile, combine ricotta, garlic, eggs, bread crumbsand parmesan in a large mixing bowl and stir to combine.
Add the roast pumpkin to the bowl and stir until just combined. Season with salt & pepper as desired.
Lay filo sheets one at a time on a lined baking tray, brushing each with melted butter (or olive oil) before placing the next on top.
When all sheets have been laid, spoon portions of the pumpkin mixture down the centre of the filo and wrap into a log lengthways, rolling so the join sits at the bottom of the log.
Brush the top with a little more butter and sprinkle over the sesame seeds.
Bake in oven for 30min until golden brown on outside. Serve hot or cold with salad leaves.
Recipe Note
Roast any leftover pumpkin and use in salads, or puree to use in baking (pancakes, biscuits, pumpkin loaf). You can freeze pumpkin puree and it will keep for months.
