1kg pumpkin, peeled and chopped
2 Tbs olive oil
2 garlic cloves, sliced
1 tbsp each thyme, oregano leaves, plus extra, to serve
16 sheets filo pastry
1½ cups grated mozzarella cheese
½ cup grated parmesan
8 eggs, lightly beaten
300ml carton thickened cream
Preheat oven to hot, 200°C. Line an oven tray with baking paper.
Combine pumpkin, oil and garlic on tray. Scatter over thyme and oregano. Toss to coat and season to taste. Bake 30 minutes, until cooked through and golden. Reduce oven temperature to moderate, 180°C.
Lightly grease a large, shallow 8-cup baking dish with oil. Layer 4 sheets of filo on bench, spraying each lightly with oil. Spread ¼ pumpkin and combined cheeses lengthways down centre of pastry. Roughly pleat each end of pastry stack, then roll into a loose scroll, filling exposed. Place in dish. Repeat with remaining ingredients, easing each scroll into dish, covering most of the base.
In a large jug, whisk eggs and cream together. Season to taste. Pour evenly over pastry scrolls, ensuring corners and gaps are filled.
Bake 40-45 minutes, until egg is set and golden. Sprinkle with extra herbs to serve. Accompany with salad, if liked.
For a lower-fat version, you can use low-fat cheese and milk in place of cream.