INGREDIENTS:

• 1/4 large kent punpkin, cut into thin wedges

• 3 tbsp miso paste, white or red

• 3 tbsp olive oil

• Pinch dried chilli flakes

• Salt and pepper to taste

• 180g baby spinach leaves

• 1 tbsp olive oil

• 1 garlic clove, roughly chopped

• 140g danish feta

• Zest and juice 1/2 lemon

• 1 small handful coriander leaves

• 1 x 300g packet of shortcrust pastry, defrosted

• 1 egg, beaten gently with a fork

• Fresh coriander leaves, to serve

• Black sesame seeds, to serve

METHOD:

• Preheat oven to 185°C. 

• In a small bowl combine miso paste, 2 tbsp olive oil and chilli and season with salt and pepper. Toss the pumpkin in the miso mixture and lay the wedges on a lined baking sheet. Bake for 30-35 minutes, turning once during that time, until tender and browned. Remove from oven and set aside 

• Heat remaining 1 tbsp olive oil in a frypan over medium heat and add the garlic sauté until fragrant, then add the spinach leaves and cook until wilted. Transfer to a food processor. Add 100g feta, lemon zest and juice and coriander leaves and blend until mixture in combined and thick. 

• Unroll the pastry and leaving a 3-4 cm border free all the way around top the pastry with the spinach and feta mixture. Add the miso roasted pumpkin on top and crumble over the remaining feta. 

• Fold the edges of the pastry up and over the filling and brush the border of the pastry with the beaten egg. Bake for 15 minutes until the edge pastry is golden and it is cooked through to the base.

• To serve, top with fresh coriander leaves and black sesame seeds. 

Amanda is a West Australian living in Sydney. Born to Italian parents, Amanda’s history with food began with having an exceptional cook for a mother and working in her family’s restaurants.

An Opera Singer in a past life, Amanda now works as a freelance food and craft photographer, cook and stylist. She can usually be found in her photography studio with an apron on and camera in hand.

The Italian way of cooking is free and liberating, focusing on well developed taste buds instead of measurements and preciseness. This way of cooking has led to Amanda’s ability to match flavours and develop the delicious recipes which feature throughout her recipe site Chew Town. Follow her on Instagram here!