Pumpkin, kale and feta filo pies

Method

1. Preheat the oven to 200°C/fan180°C/gas 6 and grease 4 x 12cm individual tart tins. Put the squash on a baking tray, season well and drizzle with 1 tbsp of the olive oil. Toss, then roast in the oven for 20 minutes or until tender. Remove from the oven and reduce the oven temperature to 180°C/fan 160°C/gas 4.
2. Meanwhile cook the leek in a pan of simmering salted water for 3 minutes. Add the kale leaves and cook for 2 minutes or until softened. Drain well and, when cool, squeeze out any excess liquid with your hands.
3. Beat the eggs, milk, grated parmesan, feta and paprika in a bowl and season well. Brush the filo sheets with the remaining 1 tbsp olive oil, then stack 4 in each tin, pressing them in well and layering each piece at a slight angle to the previous one to create a star-shaped case. Divide the roasted squash, kale and leek among the pastry cases, then pour over the egg mixture. Bake for 25-30 minutes until set and golden. Garnish with pumpkin seeds and cress, if using, then serve with toasted pumpkin seeds and cress/baby herbs (optional).