Pumpkin And Sage Pie - cooking recipe

Ingredients

6 tbsp (3/4 stick) butter, melted
2 lbs pumpkin or butternut squash, peeled, seeded and coarsely chopped
1 tbsp olive oil
6 sheets phyllo dough
1/2 cup ricotta cheese
1 tbsp chopped fresh sage, plus 8 additional whole leaves
4 None eggs, lightly beaten
1/4 cup self-rising flour
1/4 cup grated Parmesan cheese
None None Arugula salad, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly brush a 9-inch pie dish with a little of the butter.
Toss pumpkin and oil in a roasting pan and season to taste. Bake for 30-40 mins, until tender. Cool slightly.
Fold 1 sheet of phyllo in half and brush with butter. Place in prepared dish. Repeat with remaining pastry and butter, overlapping to cover dish. Bake for 5 mins, or until lightly browned and crisp. Cool.
Mash pumpkin in a bowl with ricotta and chopped sage. Stir in eggs and flour and season to taste. Pour mixture into phyllo crust. Smooth top. Sprinkle with Parmesan cheese. Brush whole sage leaves with remaining butter and arrange on top.
Bake for 20-25 mins, until filling is set.