- 2 red peppers, deseeded and cut into 2cm (¾in) pieces
- 3 red onions, cut into thin wedges
- 1 large butternut squash, peeled and cut into 2cm (¾in) pieces
- Olive oil
- 1 head garlic
- 500g (1lb) frozen spinach, thawed and chopped
- 1 jar artichokes in oil, drained (save the oil)
- 200g (6½oz) block feta, roughly crumbled
- 2 tsp ground or crushed sumac, plus extra for decoration
- 3 x 270g (9oz) packs filo pastry
- Sesame seeds for decoration
- Preheat oven to 200°C (gas mark 6). Place the peppers, onions, squash, garlic into a large roasting tin, drizzle with a little oil and roast, turning occasionally, for about 30 minutes, or until tender and coloured. Remove and stir through the spinach and artichokes and set aside to cool.
- Stir the feta through the vegetables, squeeze the garlic and add the soft centres, then sprinkle with the sumac and season to taste with salt and freshly ground black pepper.
- Brush a baking sheet with a little oil. Open one packet of the filo pastry and lay it out in single sheets, slightly over lapping, to make a large rectangle about 40x85cm (16x34in). Brush the pastry with oil, then repeat with the remaining pastry, to give at least 3 layers. (Any that is left over can be used for patching, if needed.) Keep the pastry you are not working with covered with a damp tea towel to prevent it from drying out.
- Place the filling in a long line down the length of the bottom third of the pastry, and roll it up to form a long sausage. Then, carefully coil it, like a Cumberland sausage, patching the splits with leftover pastry.
- Brush the tart with oil and bake for 20 minutes, then sprinkle over a little sumac and a few sesame seeds, then return to the oven to bake for a further 10 minutes until golden.
You can also make this in a 23cm cake tin, by lining the tin with 3-4 layers of filo (brushing each with oil), adding the filling, then covering with extra filo layers and folding over any corners of pastry.