Roast squash, feta and chard börek

Heat the oven to 220C/fan 200C/ gas 7. Spread the squash over a large baking tray or roasting tin and drizzle over the oil. Mix well and roast at the top of the oven for 50-60 minutes (shuffling the tray after 25 and 40 minutes) until bronzed. Remove (leave the oven on) and leave to steam and cool.

Meanwhile, cut the chard leaves from their stems, then finely shred both. In a mixing bowl, combine the cooled squash, chard and feta with some seasoning (take care as the feta is salty).

Lightly brush a 22cm springform cake tin with oil. Put a flat baking tray at the top of the hot oven.

Lay one sheet of filo pasty on a clean worksurface, brush with melted butter and put a second sheet on top, smoothing with the palm of your hand. Positioning a long side nearest to you, spread just under 1/3 of the filling in a thin line 3cm from the bottom of the filo. Brush that 3cm strip of uncovered pastry with a little more butter, fold this over the squash mix, tucking in the filling, then roll the pastry to create a thin sausage. Brush this with butter again, coil into a tight spiral and lift into the centre of the cake tin.

Repeat this process twice more, each time adding to the spiral in your cake tin. If there is space in the tin at the end, fill the final sheet of filo with any remaining squash mix, roll and squeeze into the tin.

Beat together the egg yolk and milk, and liberally brush onto the pie. Sprinkle the za’atar over the top, put the cake tin on the hot tray and bake at the top of the oven for 30 minutes, until the pastry is golden and crisp. Leave to cool for 5-10 minutes before removing from the tin. Serve with a fresh green salad, if you like.