1

Preheat oven to 190°C, fan 170°C, gas mark 5. Line 2 large baking trays and arrange the butternut squash slices in a single layer. Lightly mist with cooking spray and bake for 25 minutes or until tender. Set aside to cool. Transfer to a large plate. Wash the trays and line one. Add the onion and lightly mist with cooking spray. Bake for 20 minutes or until soft and lightly browned. Set aside to cool. Meanwhile, spread the pine nuts onto the unlined tray and bake for 2-3 minutes or until golden. Transfer to a plate to cool.

2

In a nonstick frying pan over a medium heat, cook the oil and garlic until starting to sizzle. Add the spinach and toss until wilted. Transfer to a plate and, when cool enough to handle, squeeze out any excess water using a clean tea towel.

3

Lightly mist a round 22cm springform tin with cooking spray. Lay out a sheet of filo and lightly mist with cooking spray. Repeat with 5 more filo sheets, layering each sheet at a 45° angle each time. Ease into the prepared tin with the excess pastry overhanging the sides. Spread 1⁄3 of the butternut squash slices across the tart base, topped with half the onion. Sprinkle over half the feta and rosemary. Add all the spinach mixture, then repeat the layers, seasoning and finishing with a layer of butternut squash. Fold the pastry towards the centre and scrunch it slightly. Lightly mist the remaining 2 filo sheets with cooking spray, scrunch and place over the centre of the tart.

4

Bake for 20 minutes, then cover the top loosely with foil to prevent it becoming too brown. Cook for 15 minutes more, then remove and leave to stand in the tin for 10 minutes. Release the base and slide the tart onto a wire rack to cool. Transfer to a plate, then sprinkle over the rosemary sprigs and pine nuts. Cut into wedges to serve.