Roasted Squash, Spinach and Ricotta Filo Strudel

Filling

• 800 g Butternut squash, skinless, seedless flesh
• 20 ml Olive oil
• 1 tsp Fine sea salt
• ¼ tsp Black pepper
• 300 g Spinach
• 2 cloves Garlic
• 5 g Fresh sage
• 350 g Ricotta, whole-milk, vegetarian rennet
• 1 large Egg
• ¼ tsp Ground nutmeg

Filo shell

• 8 pieces Phyllo dough, sheets approximately 38 × 30 cm, egg-free
• 60 g Unsalted butter

1. Heat the oven to 200°C (390°F) and line a 35 × 40 cm baking tray with baking paper. Cut the squash flesh into 1.5 cm cubes, toss with 15 ml of the oil, half the salt and all the pepper, and spread in one layer on the tray, reserving the remaining oil and salt for the spinach.
2. Roast for 20–25 minutes, turning once, until the squash is tender and its edges are lightly golden. Meanwhile, set the ricotta in a fine sieve over a bowl to drain until needed.
3. While the squash roasts, rinse the spinach, finely chop the garlic and sage, and heat the reserved oil in a large frying pan over a medium heat. Cook the garlic and sage for 30 seconds, then add the spinach in handfuls with the reserved salt and cook for 3–4 minutes until wilted. Tip into a colander, press out excess liquid and leave until cool enough to handle, then squeeze firmly and chop.
4. Transfer the roasted squash to a shallow plate in one layer and leave for about 20 minutes until no longer warm. Reduce the oven to 190°C (375°F) and reline the baking tray with clean baking paper.
5. Beat the egg in a mixing bowl, then stir in the drained ricotta and nutmeg until combined. Fold in the cooled squash and well-squeezed spinach gently, keeping some squash pieces intact.
6. Melt the butter and reserve 10 g for the top, using the remaining 50 g to brush the filo sheets as you stack them on baking paper, with a long edge nearest you. Arrange the filling in a roughly 28 × 10 cm strip along that edge, leaving a 5 cm border at each end and a 3 cm border nearest you. Fold the side borders over the filling, then use the paper to help roll it away from you into a log, ending seam-side down.
7. Lift the strudel onto the lined tray, brush with the reserved butter and cut three small steam slits in the top. Bake for 40–45 minutes until the filo is deeply golden and crisp and the centre of the filling reaches 74°C (165°F), covering loosely with foil if the top browns too quickly.
8. Rest on the tray for 10 minutes before moving carefully to a long serving board or platter. Use a serrated knife with a gentle sawing action to cut into four generous portions, keeping the crisp pastry from being crushed.

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