Method

1. Peel the butternut squash, discard the seeds and dice into 1/2cm cubes.
2. Add a few sprays of oil to a large saucepan over a medium-high heat. Peel and dice the onion then add it to the saucepan. Fry for 10 mins.
3. Peel and dice the garlic, and to the saucepan and fry for 2 mins. Add the Linda McCartney Vegemince, butternut squash, harissa paste and ras el hanout. Fry for 5 mins.
4. Roughly chop the apricots and dice the red pepper. Add both to the saucepan. Crumble in the stock cube followed by 200ml of hot water from a kettle. Drain and rinse the chickpeas, then add them to the saucepan with the chopped tomatoes. Simmer for 10 mins.
5. Stir in the spinach until wilted and squeeze in the juice of the lemon. Leave the mixture to cool fully. Then chop the parsley leaves and stir them into the mixture.
6. Preheat the oven to 200C. Next spray the inside of a 23cm springform cake tin with oil, then layer the sheets of filo across the base and sides, rotating the tin each time. Leave any excess pastry to hang over the edge of the tin. Transfer the pie mixture to the inside of the tin and fold the excess pastry over the mixture. Spray the top with oil and bake for 18-20 mins until golden brown on top.