Leek, Squash and Pesto Pie

Preheat the oven to 200C. Toss the squash in a splash of oil and some seasoning, and roast for 30 mins until tender, tossing halfway through.
Heat another splash of oil in a frying pan and fry the leeks, with a pinch of salt, for 5 mins to soften. Stir through the beans, pesto and stock, then simmer for 5 mins. Stir in the creme fraiche and cooked squash, then spoon into a 26 x 18cm baking dish. Scrunch the filo pastry and arrange on top in a rustic manner, then brush with egg and bake for 20 mins. Serve with green salad.

50 mins

2 serving

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