• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces and diced bacon in a baking dish. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender and golden, 20-25 minutes. • Meanwhile, thinly slice leek. Pick and roughly chop parsley. Little cooks: Take the lead by tossing the pumpkin and bacon!

• When pumpkin and bacon have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 3-4 minutes. • Add Aussie spice blend, the plain flour and butter (for the sauce) and cook, stirring, until fragrant, 1 minute. • Add the water and cook, stirring, until slightly reduced, 1-2 minutes.

• Lightly crush roasted pumpkin with a fork, then pour leek sauce over pumpkin and bacon. Crumble over feta (see ingredients). • In a small heatproof bowl, add butter(for the pastry). Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of pumpkin mixture to completely cover. Brush melted butter over to coat filo. • Bake pie until pastry is golden, 15-20 minutes. Little cooks: Kids can take charge of assembling the pastry!

• Divide bacon, feta and pumpkin filo pie between plates. • Garnish with parsley to serve. Enjoy!