Feta Filos with Spiced Pumpkin and Cucumber Almond Salad

Steps

1. Preheat oven to 200°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Prepare your pumpkin and filo ingredients. Toss pumpkin, first measure of onion and chermoula together on prepared tray with a drizzle of oil. Season and bake for 20-22 minutes, until tender. In a medium bowl, mix together feta, second measure of onion, spinach and eggs and season with pepper.
2. Place 2 sheets of filo pastry together on a board or clean bench, with the short side facing you. Brush with butter/oil then fold in half lengthways into a long strip. Brush again with butter/oil then place ¼ cup of mixture in corner closest to you and fold diagonally to form a triangle.
3. Fold upwards to form another triangle and continue to the end of the filo sheet. Brush with oil/butter, place on second prepared tray and repeat with remaining filo. Bake filos (on top rack of oven) for 8-10 minutes, until golden.
4. While filos bake, place broccoli and a pinch of salt in a large, heat-proof bowl and cover with boiling water. Cover and set aside to cook for 3-4 minutes, until bright green and tender. Drain well, return to bowl and toss with cooked pumpkin and sweet chilli sauce. Season to taste.
5. In a large bowl, whisk mustard, vinegar and olive oil together. Cut cucumber in half lengthways and thinly slice, shred lettuce and add both to bowl with dressing, along with almonds. Season to taste.
6. To serve, spoon spiced pumpkin onto plates and top with feta filos. Dollop with tomato and chilli jam and serve cucumber almond salad on the side.