Prep Time

15 minutes

Cook Time

1 hour


  • 1 packet filo pastry
  • Unsalted butter
  • 1 butternut pumpkin, cut and roasted
  • 2 large brown onions, sliced (or 2 stalks of leeks cut into rounds)
  • 1 garlic bulb chopped
  • 10 Happy Chicken Eggs
  • 1 kilo ricotta, excess moisture discarded
  • I bunch of silverbeet, shredded
  • 1 cup pine nuts, browned
  • Olive oi
  • Salt and pepper
  • Dried herb mix


Cut pumpkin into pieces and roast

Put oil in the saucepan and add in the shredded silverbeet. Cook in medium heat.

Chop up garlic and onion or leek and add to pan with silverbeet. Keep an eye on mixture as leek will easily burn.

Brown the pine nuts.

Allow pine nuts, pumpkin, and silverbeet mixture to cool off completely.

Take your large oven tray and line with baking paper.

Using a brush, generously wipe melted unsalted butter over 10 sheets of filo pastry.

Use these sheets to create a base and have some sheets hang off all four sides. If in doubt, use more filo sheets (as opposed to less) as they are fragile, and a good base must form.

In a large bowl, combine pumpkin, silverbeet mixture, pine nuts, 2 Happy Chicken Eggs, ricotta, herbs, and a splash of oil. Season to taste.

Transfer the mixture into the pie tray and level off.

On top of mixture, crack eight eggs.

Use the overhanging filo sheets to partly cover the cracked eggs.

Add additional buttered filo sheets on top of the pie.

Butter the final sheet both sides.

Make a small cross in the middle of the pie with a knife.

Be careful in handling the pie due to the raw eggs sitting on top of the internal mixture.

Place it in the oven for approximately 1 hour at 160 to 180 Β°C.

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