Kolokithopita (Greek pumpkin pie)

1.Heat 60ml oil in a large frying pan over medium heat and cook leek, garlic and baharat until leek starts to soften (5 minutes). Add pumpkin and cook for 3 minutes, then add cabbage and cook for a further 5 minutes or until vegetables are soft. Stir in currants, herbs, rice and zest, then set aside to cool.

2.Preheat oven to 180°C fan-forced. Grease a 25cm springform tin. Divide filling into seven portions. Brush one sheet of pastry with a little of the remaining oil and top with a second sheet. Place one portion of filling lengthways, in a thin line, along pastry edge and roll pastry to enclose filling. Starting at the centre of the tin, carefully form the pastry roll, seam-side down, into a coil. Repeat with remaining pastry sheets, a little more oil and the filling portions, joining each roll to the end of the last one and coiling it around until the base of the tin is covered. Brush top with remaining oil.

3.Bake pie for 35 minutes then scatter with poppy and sesame seeds and bake for a further 10 minutes or until golden. Serve with tzatziki on the side.