Directions:

1. Preheat oven to 200˚C.

2. Add pumpkin, onion and garlic to a roasting dish, drizzle with olive oil and season with salt and pepper. Cook for 30 minutes or until tender. Set aside to cool.

3. Roll out 250 grams of the pastry on a lightly floured surface to a 33 centimetre circle. Lightly grease the base and sides of an 18 centimetre springform cake tin. Place pastry in the tin, pressing it into the sides and base and leaving a 1 centimetre overhang. Prick the base with a fork and put in the fridge to chill for 30 minutes.

4. Boil the kettle and place spinach in a large bowl. Cover with boiling water and leave to wilt. Drain and rinse under cold water, squeezing out as much water as possible. Return to the bowl and add ricotta, parmesan, pesto and lemon zest. Mix well.

5. Preheat oven to 190˚C. Remove chilled pastry from the fridge and arrange pumpkin and onion over the base. Add spinach mixture and then the roasted capsicum, creating layers.

6. Roll out remaining pastry on a lightly floured surface to a 20 centimetre circle. Lay circle on top of pie and press edges together to seal. Trim excess pastry and use your fingers to crimp. Brush top of pie with beaten egg and cut a cross in the top of the pie to allow steam to escape during cooking.

7. Place springform pan on a lined baking tray and cook for 1 hour or until the pastry is golden. Leave to cool completely before releasing from the springform pan.