Savory Pumpkin And Sage Pie

• 1/2 tbsp butter, melted
• 2 1/4 lbs pumpkin, seeded, peeled, roughly chopped
• 1 tbsp olive oil
• 6 sheets phylllo pastry
• 1/2 cup ricotta
• 1 tbsp sage, chopped, plus extra leaves to decorate
• 4 None eggs, lightly beaten
• 1/4 cup self-rising flour
• 1 oz Parmesan, grated
• None None Salad, to serve

1. Preheat oven to 350u0b0F. Lightly brush a 9 inch pie pan with some of the butter.
2. Toss pumpkin in a baking dish with oil and season to taste. Bake 30-40 minutes, until tender. Remove and cool slightly.
3. Working with one sheet of phyllo at a time, fold in half and brush with butter. Layer in prepared pie pan, making sure base and sides are covered. Bake 5 minutes, until just starting to turn golden. Remove and cool.
4. Place pumpkin in a bowl with ricotta and sage. Roughly mash to combine. Stir in eggs and flour. Season to taste. Pour mixture into prepared crust. Smooth top. Sprinkle with Parmesan.
5. Brush extra sage leaves with remaining butter and place on pie. Bake 20-25 minutes, until filling is set. Serve in wedges with salad.

butter, pumpkin, olive oil, pastry, ricotta, sage, eggs, flour, parmesan, salad

Taken from recipes-plus.com/api/v2.0/recipes/24956 (may not work)