Begin by making the filling. Heat the oil in a frying pan, then add the onion with a pinch of salt and fry over a medium heat for 10 mins or until softened and beginning to caramelise. Add the garlic, chilli and coriander seeds and fry for 1 min more. Set aside to cool.

Steam the spinach in a steamer until wilted, then leave until cool enough to handle. (If you don't have a steamer, simply add your spinach to a large pan with a lid, add a splash of water and cook on low heat for 4 minutes until wilted). Place in a double layer of muslin or a clean j-cloth and squeeze out any excess liquid. Roughly chop and add to the cooled onion mixture.

Bring a pan of salted water to the boil. Add the pumpkin and simmer for 15-18 mins, or until a cutlery knife can easily be inserted into the pumpkin. Drain and steam dry, then roughly mash and add to the spinach mixture. Leave to cool. Stir the feta, flour, dill and eggs through the cooled mixture and season to taste.

Heat the oven to 200C/180C fan/gas 6. Brush some of the melted butter on the inside of a 20cm square tin. Add three sheets of the filo, brushing a little melted butter between each layer. Spoon in the filling and layer and scrunch over the rest of the pastry. Brush the top with any remaining butter and sprinkle with the sesame seeds. Bake for 35-40 mins or until deep golden brown. Serve with a fresh green salad.