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1
Preheat oven to 180C (160C fan forced).
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2
Steam pumpkin in a large saucepan over simmering water for 10 to 12 minutes or until tender (I would use my electric steamer) and then drain.
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3
Put pumpkin in a pan over moderate heat until dry and then remove from heat and mash.
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4
Add spinach to pumpkin, cook and stir over moderate heat for 2 to 3 minutes or until spinach wilts and then stir in cheddar cheese, cool and then stir in fetta.
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5
Grease a 20cm (base diameter) round springform pan.
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6
Stack 2 sheets of the pastry on a flat work surface and brush lightly with butter between sheets.
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7
Place a quarter of the filling in a thin line lengthwise along a pastry edge and then roll up to enclose filling.
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8
Starting at the centre of prepared pan, carefully coil the roll, seam side down.
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9
Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
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10
Brush top of strudel with any remaining butter, sprinkle with poppy seeds.
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11
Place pan on a baking tray and bake for 25 to 30 minutes or until golden.
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12
If serving now slice and suggested you serve with steamed beans.
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13
For freezing (OAMC) - wrap cooled strudel in plastic food wrap and freeze for up to 3 months.
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14
To reheat thaw in fridge overnight and then put on a baking tray covered with foil and bake in an oven preheated to 180C (160C fan forced) for about 15 to 20 minutes or until heated.
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15
TIPS - don't overcook pumpkin, mix will become too soft.
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16
Cover filo pastry with a damp tea towel when not using.
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17
REDUCE FAT - butter4 every alternate pastry sheet or use cooking oil spray instead of butter.
