• 800g of parsnip, carrot, butternut squash
• 2 tbsp olive oil
• 130g spinach
• 85g pine nuts
• 2 x 350g packs of croissants dough
• 250g feta
• fresh rosemary, small handful finely chopped
• 2 tbsp of grated parmesan

1. Preheat oven to 180c fan/gas 6.
2. Peel the vegetables and roughly chop the vegetables to small chunks.
3. Place in the roasting tin and roast for 30-40 minutes.
4. Wilt the spinach in a saucepan over a medium heat. This will only take a few minutes. Place in a colander and leave to drain. It's important To make sure the spinach is dry to avoid the pastry going soft.
5. Line a large baking tray with parchment paper.
6. Dust the work surface with flour and unravel the dough.
7. Unroll the croissants dough and cut through the perforations to make 12 dough triangles in total.
8. Arrange the triangles in an overlapping circle so that the long pointed ends make a star shape.
9. Stir the vegetables, feta, chopped rosemary and spinach, pine nuts together. Season.
10. Place the filling in a cycle. Pull each triangle of pastry over the filling, then pinch to seal.
11. Brush with egg and sprinkle with Parmesan.
12. Bake for 30-35 minutes and if it gets too golden place a piece of foil on top.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.