1 tbs olive oil

3 yellow squash, coarsely chopped

1 large green zucchini, coarsely chopped

2 garlic cloves, crushed

350g fresh ricotta

1/4 cup chopped fresh continental parsley

200g reduced-fat feta, crumbled

2 tsp chopped fresh rosemary

6 sheets Phyllo pastry

Olive oil spray

1/3 cup dried (packaged) breadcrumbs

10g butter, melted

750g butternut pumpkin, peeled, deseeded, coarsely chopped

1/3 cup basil pesto

 

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender. Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper. Place phyllo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 phyllo sheet with olive oil spray. Top with another phyllo sheet. Spray with olive oil spray. Repeat with remaining phyllo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary. Thickly slice the phyllo roll. Divide mash among serving plates. Top with the phyllo roll. Drizzle over the pesto to serve.