Nibblous | filo pie of rice with butternut squash, leeks and spinach

Ingredients

• 9 oz arborio risotto rice
• 850g butternut squash
• 5 tbsp olive oil
• pinch of dried red chilli flakes
• 3 trimmed leeks, cleaned and sliced
• 20g fresh flat leaf parsley, chopped
• 50g freshly grated parmesan
• 2 medium eggs, beaten with 3 tbsp creme fraich
• 1 small onion, peeled and chopped
• 2 x 225g fresh young spinach, trimmed and roughly chopped
• 270g frozen filo pastry, defrosted
• 110g butter, melted
• 100g pine nuts, lightly toasted