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Method

1. Pre-heat the oven to 190C/170C Fan/Gas 5.

2. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender.

3. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant.

4. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat.

5. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool.

6. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length.

7. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage.

8. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks.

9. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds.

10. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing.