Georgina Hayden served up a tasty Pumpkin borek (filo pastry pie with feta cheese and Greek yoghurt on Saturday Kitchen.

The ingredients are: 800g pumpkin or butternut squash, 125ml olive oil, 1 tsp sea salt, 1 tsp ground cinnamon, 1½ tbsp harissa paste, 1 tbsp caster sugar, 40g fine bulgur wheat, cooked, 50g sultanas or raisins, 4 spring onions, ½ bunch dill, 300g filo pastry, 1 garlic clove and freshly ground black pepper.

For the whipped feta: 200g feta, 175g Greek yoghurt, 2 tbsp extra virgin olive oil, 1 lemon, zested, sea salt and freshly ground black pepper.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.