Moroccan prawn and pumpkin pies

Instructions

1. Preheat oven to 2000C or 1800C fan-forced. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add spice mix and cook, stirring, for 1 minute or until fragrant.
2. Add tomatoes, pumpkin and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 12–15 minutes or until sauce has thickened and pumpkin is tender.
3. Add prawns and cook, stirring, for 3 minutes. Add spinach and cook, stirring, for 2 minutes or until spinach has wilted and prawns are cooked through. Transfer mixture to four 1½-cup (375ml) capacity ovenproof dishes.
4. Scrunch each filo sheet and place over pie filling in dishes. Lightly spray with oil. Bake for 5–10 minutes or until pastry is golden and crisp. Serve.