Pumpkin and Ricotta Fillo Pie — Everyday Gourmet

Ingredients

• 400g butternut pumpkin, peeled, cut into 3cm pieces
• 2 tbsp extra virgin olive oil
• ½ tsp fennel seeds
• 1 red onion, cut into thin wedges
• ½ bunch kale or cavolo nero, stems removed, roughly chopped
• 1 tbsp lemon zest
• 1 tbsp currants
• 4 eggs
• 150ml milk
• ¼ cup finely grated parmesan
• Pinch ground nutmeg
• ½ tsp smoked paprika
• 6 sheets fillo pastry
• 50g butter, melted
• 180g ricotta, crumbled