Pumpkin, Basil & Ricotta Pie

Preheat oven to 220C. Heat half the oil in a large frying pan over medium-high heat. Add the pumpkin and stir for 8-10 minutes or until golden and tender.

Meanwhile, combine the ricotta and dip in a bowl. Stir in the pumpkin and season.

Line a baking tray with baking paper. Cover filo with a clean tea towel, then a damp tea towel (this prevents it from drying out). Lay 1 filo sheet on a clean work surface and spray with olive oil. Top with another filo sheet. Spoon one-quarter of the pumpkin mixture along 1 long edge, leaving a 2cm border. Roll to enclose filling. Repeat with remaining filo, oil and pumpkin mixture to make 3 more rolls.

Starting at the centre of the tray, arrange 1 filo roll, seam-side down, in a coil shape. Place another filo roll at the end of the coil and wrap around. Repeat with remaining filo rolls to extend the coil. Spray with oil.

Place tomatoes on a separate baking tray. Spray with oil and season. Bake the pie and tomatoes for 10-15 minutes or until the pie is golden brown and tomatoes are just tender.

Combine the rocket, lemon juice and remaining oil in a bowl. Season. Serve with the pie and roasted tomatoes.