Method

1. Heat the oven to 200C. Chop the pumpkin into large 5cm chunks and arrange on large roasting tray. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin and chilli. Bake in the oven for 35-40 minutes until very tender.
2. Meanwhile, prepare the filo pastry. Place one sheet onto a clean bench and brush with olive oil, then place another sheet on top and press down lightly. Repeat brushing with oil and filo to form a stack of 6 sheets. Cover with a damp tea towel, then use the remaining filo pastry to make another stack of six sheets. Cover that with a damp tea towel too.
3. Place the feta cheese, pine nuts and soy milk into a large bowl. Add the baked pumpkin and season with salt and pepper. Mash with a fork to form a chunky mixture.
4. Slice the two stacks of filo pastry into four so that you have a total of eight rectangles. Spoon 1/8 of the pumpkin mixture along the short edge of each pastry rectangle. Fold in the longest sides and roll up to form a parcel.
5. Brush the tops with olive oil and sprinkle with a little sea salt, then bake on a non-stick tray for 15-20 minutes until golden and crispy. Serve hot or warm.