1. Thaw filo dough according to package instructions.
2. Pre-heat oven to 400°F. Line a baking sheet with parchment paper and lightly spray 4, 6oz oven safe ramekins. Set aside.
3. In a large bowl stir together, squash, onion, garlic, olive oil, maple syrup and pecans. Spread mixture onto lined baking sheet and roast for 20-25 minutes, stirring after 15 minutes. Remove from oven and stir in 1 tbsp of chopped sage and feta, season with salt and pepper. Reduce oven heat to 375°F
4. In a small sauce pan over medium high heat, melt butter and whisk in flour; cook for 1 minute. Whisking continuously, slowly pour in stock, cook for 3 minutes until slightly thickened. Stir in remaining sage.
5. Fill each ramekin with squash mixture and ¼ cup of sauce. Transfer ramekins to a clean baking tray. Top each ramekin with filo sheet artfully folded. Lightly spray filo sheets. Bake for 10-15 minutes until filo is golden brown. Serve warm.
In a saucepan over medium heat, combine milk, semolina, butter and vanilla and cook for 5 minutes, stirring constantly until the mixture thickens. Set the cream to cool for 10 minutes. Once cooled, add the eggs, feta cheese and mix well.
Preheat oven to 180°C. Place a sheet of fillo dough on a flat, clean surface and brush with butter. Cover with a second fillo sheet and brush with butter. Cut into 4 strips and place 1-2 tbsp of cream at one edge of each of the fillo strips and fold into triangles. Repeat with remaining fillo sheets.
Bake for 15 minutes, until the fillo goldens.
For the poached pears
Peel and halve the pears as evenly as possible and set aside. In a large pot, add the water, sugar, vanilla, lemon rind, lemon juice, cinnamon sticks, cloves and star anise. Cook over medium heat until the sugar dissolves and add the pears.
Reduce the heat to medium-low and simmer for about 20 minutes, until you can easily pierce the flesh of the pear with a knife or fork. Be careful not to overcook the pears. When ready, place the pears and the juices in a bowl and allow to cool for an hour or two.
Serve the fillo triangles topped with half a pear and some syrup.
Tips
To create the fillo triangles, begin by folding the lower left corner diagonally to the right edge, aligning the edges along the right side. Fold the lower right corner upwards keeping the sides aligned with the right edge. Once again, fold the right corner diagonally up to the left edge of the strip. Fold the triangle upwards along the left edge. Repeat until you have a triangle. Trim off any excess fillo.
Preheat oven to 170°C. Place the feta in a bowl and mash with a fork. Stir in the milk and egg and set aside.
Grease a baking sheet. Place one sheet of phyllo dough on the baking sheet, brush with olive oil and repeat with two more sheets of dough.
Place ⅓ of the mixture on dough and sprinkle with raisins and small fig pieces. Cover with 2 more sheets of dough, each brushed with oil. Place another ⅓ of the mixture on the dough and cover with another 2 sheets of dough, each brushed with oil. Place the remaining mixture on the dough and finish the pie with the last 3 sheets of dough each brushed with oil.
Cut the pie into desired serving portions and brush the top with olive oil. Bake for approximately 50 minutes, until the fillo becomes crispy and colored.
For serving
Drizzle pie with honey, sprinkle with cinnamon and serve.
Heat the butter in a pan, add the onions and cook for 4-5 minutes until soft. Remove the onions from the heat, stir in remaining ingredients and set aside.
Place a sheet of fillo dough on a flat, clean surface and brush with sunflower oil. Cover with a second fillo sheet and brush with oil and repeat with a third fillo sheet. Cut the three fillo sheets into 9 squares and place 1 – 2 tbsp of the cheese mixture in the centre of each square. Holding the corners of each square, create a pouch, pinching at the neck so that it remains as closed as possible when baking.
Repeat 2 more times with remaining fillo and filling.
Place pouches on a baking sheet lined with greaseproof paper and bake in a preheated oven at 180°C for 20-25 minutes, until fillo has turned golden-brown. Let pouches cool for 5 minutes and serve.
For the pastry dough
Preheat oven to 180°C. Mix the flour with the butter, until it acquires a crumbly texture. Add the remaining ingredients and mix until a non sticky, soft dough is formed. Roll the dough to be ¼ inch thick and divide into 8 pieces. Place the dough into greased tart molds and prick holes in the dough with a fork, Cut off excess dough from around the edges of the mold with a knife. Cover the dough with foil. Bake in preheated oven for 10 minutes, remove the foil and bake for an additional 10 minutes. Remove from the oven and set aside.
For the onions
Heat the olive oil in a large frying pan, stir in the onions and allow to cook for 10 minutes until soft. Add the salt, pepper, and sugar and continue to cook, stirring until the onions begin to golden. Finally, stir in the vinegar, butter and thyme and let cook for another 10 minutes. Remove the onions from the heat to cool slightly.
Fill each tart with the caramelized onions and sprinkle with grated emmental and parmesan cheese.
Beat the eggs, milk and cream in a bowl. Pour the mixture into each tart mold on top of the caramelized onions. Top with crumble feta cheese and bake for 15-20 minutes at 180°C until cheese melts and turns slightly brown.
