Spiced chestnut and squash filo pie with feta | Umami

Ingredients

• 1 medium butternut squash (about 1kg)
• 2 tbsp extra-virgin olive oil, plus extra for greasing
• 2 red onions, peeled and finely sliced
• 3 garlic cloves, peeled and finely chopped
• 1 tsp ground cinnamon
• 1 tsp ras el hanout
• 50g currants
• 50g dried apricots, chopped
• 180g chestnuts, roughly chopped
• 300ml vegetable stock
• 2 eggs, beaten
• 1 small bunch flat-leaf parsley, leaves picked and chopped
• 100g crumbled feta
• 75g butter
• 7 sheets filo pastry