Makes 27 triangles
1 small pumpkin or butternut squash, peeled, halved, de-seeded
2 tsp ras-el-hanout or za’atar spice mix
2 tbsp olive oil
1 large red onion, halved and sliced into half moons
2 garlic cloves, chopped
50g pine nuts, toasted
50g feta cheese, crumbled
18 sheets filo pastry, 20 x 30cm size
Melted butter, for brushing
Black onion seeds or sesame seeds
For the mint sauce
2 large handfuls of mint leaves, coarsely chopped
2 tbsp caster (superfine) sugar
2 large pinches of chilli flakes, such as aleppo pepper
2 tbsp mild white wine vinegar
2 tbsp extra virgin olive oil
1. Preheat the oven to 220C/200C fan/gas 6. Chop the pumpkin into small pieces and put it in a roasting tin. Add the spice mix and 1 tbsp of the oil and season well with salt and freshly ground black pepper. Roast for 15 min or until tender.
2. Heat the remaining oil in a large frying pan over medium heat. Add the onion and garlic, season with salt and pepper and cook for 10 min, or until soft. Add the pumpkin and toss for 2-3 min, then remove the mixture from the pan and set aside until cool. Add the pine nuts and feta to the cooled pumpkin and combine well. Put a large baking tray in the oven to heat. Line another tray with baking paper and set it aside.
3. Lay out 2 sheets of filo pastry at a time and brush the top sheet with melted butter (I find one sheet is too thin, so doubling up keeps it tight). Cut the pastry lengthways into 3 strips. Place a heaped teaspoon of the pumpkin filling in the lower corner of one of the strips. Fold over and up and repeat the folding until you have used the whole strip to form a tight little triangle. Brush again with melted butter, sprinkle with black onion seeds and place on the prepared tray lined with baking paper. Repeat with the remaining pastry sheets and filling.
4. Transfer the triangles to the preheated baking tray and bake for 15 min or until golden brown. Preheating the tray will get the bottom of the pastry crisp.
5. While the triangles are baking, combine all the ingredients for the mint sauce in a bowl. Season with salt and pepper and serve with the hot triangles.