Squash and Spinach Phyllo Pie

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1/4 cup pine nuts or almonds (slivered or sliced)
1 bag of spinach
2 tbsp olive oil
4 green onions, chopped
3 garlic cloves, minced
1 shallot, diced
3/4 tsp each salt and pepper
4 cups peeled, diced butternut squash
1/2 tsp crumbled dried sage
1/4 cup golden raisins
1/2 cup grated parmesan
2 tbsp bread crumbs (whirl 1 slice white bread in food processor if you don't have bread crumbs)
2 tbsp chopped fresh parsley, or some dried
8 sheets phyllo pastry
1/3 cup butter, melted

Toast nuts in the oven, be careful not to burn!

Toss squash with half of oil, half of salt and pepper. Roast in the oven until tender.

In your food processor, "blitz" the raisins - you may need about 1 tbsp hot water to soften them up enough to get into small pieces.

In frying pan add rest of oil, saute garlic, green onions, shallot, raisins and salt and pepper. Add the spinach and cook until it is wilted and not really watery. Put into a bowl with the toasted nuts.

Put the squash in a separate bowl - add the sage, parmesan, bread crumbs, parsley.

Lightly butter a springform pan - keep the phyllo sheets covered with damp cloth to prevent drying out. Brush a sheet with some melted butter, put in the pan. Alternate the way you lay the sheets so that the edges are over the side. Once they're all in, put half the spinach to cover the bottom, then all the squash mixture, then the remaining spinach. Fold the phyllo edges over the pie, and brush with any remaining butter.

Cook about 25 minutes.

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