Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your kale and thyme thoroughly and drain on paper towel.

Mariella's Tips

To easily slice your pepper, make four straight cuts down the sides. This will create four fleshy sides and the cluster of seeds will remain in the center of the pepper. Now you’ll be able to slice each side easily and hassle-free.

Step 1 – Roasted Pumpkin

Place your pumpkin on an oven tray lined with baking sheet/parchment paper. Do the same with your red pepper. Drizzle with sunflower oil and season with salt and pepper. Cover your pumpkin with foil and place in the oven to roast for 12 minutes. At this stage remove the foil from the pumpkin and place your red pepper in the oven. Roast for an additional 12-15 minutes, until your vegetables are lightly browned and soft. Allow your pumpkin to cool slightly and use a potato masher to mash it roughly. Set your red pepper aside till later.

Step 2 – Kale Filling

Heat a large frying pan over medium-high heat and add a glug of sunflower oil. Add your kale and cook until wilted, about 3-4 minutes. Don't forget to season it well with salt and pepper. Remove the pan from the heat and mix in your cream and cream cheese while the kale is still warm. Set aside till later.

Step 3 – Assembling Phyllo Lasagne

Brush your baking dish with a light layer of melted butter before adding two sheets of phyllo pastry. Butter each sheet before adding another. Now layer your pumpkin mash, thyme, red pepper, kale mixture, and red pepper pesto. Cover with buttered phyllo sheets and scrunch them up and lay them on top of your lasagne - you will use slightly more phyllo sheets this way. Place in the oven to bake for 8-10 minutes until the pastry is crisp and golden brown.

To Serve

Divide your phyllo lasagne amongst your servings.