Caramelized Leek And Pumpkin Pie

• 1 3/4 lbs pumpkin or butternut squash, peeled and cut into 1-inch pieces
• 2 medium leeks, pale section only, halved, washed and sliced
• 1 tbsp vegetable oil
• 1/3 cup jarred roasted red pepper, chopped
• 1 large zucchini, thinly sliced
• 8 sheets phyllo dough
• 5 ounces brie cheese, thinly sliced
• 2 tsp sesame seeds
• None None Mixed salad, to serve

1. Preheat the oven to 400u0b0F. Place pumpkin, leek and oil in a baking pan. Toss to coat. Bake for 30 mins or until tender. Remove from oven. Add red pepper and zucchini. Stir to combine.
2. Reduce oven temperature to 350u0b0F. Grease an 11 x 8-inch baking pan.
3. Place 1 sheet of the phyllo in prepared pan, letting edges overhang evenly over long sides. Spray phyllo in pan (not overhanging phyllo) with no stick cooking spray. Repeat layering with remaining phyllo and cooking spray. Spoon pumpkin mixture into pan. Arrange brie slices over pumpkin mixture. Fold overlapping layers of phyllo alternately over filling, spraying each layer with cooking spray. Sprinkle top with seeds.
4. Bake for 45 mins or until golden brown. Let stand for 5 mins before slicing. Serve with salad.

pumpkin, leeks, vegetable oil, red pepper, zucchini, phyllo, brie cheese, sesame seeds, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/35245 (may not work)