Preheat the oven to 200°C/400°F/gas mark 6. Roast the pumpkin for about 30 minutes with the garlic, salt and pepper and 40g (1½oz / scant ¼ cup) of the olive oil, until very soft and becoming golden at the edges.

Bring a saucepan of lightly salted water to the boil, then drop the spinach in to cook for 1 minute, no more. Plunge into a bowl of cold water, then drain through a colander, squeezing out all the excess water. Roughly chop.

In a bowl, mash the cooked pumpkin and all its cooking juices with a fork. Mash in the chopped spinach, ricotta, 70g (2½oz / generous ¼ cup) of the olive oil, the Parmesan, oregano and salt and pepper. Taste and adjust the seasoning if necessary; add more olive oil, too, if it seems dry. You want to create a flavoursome, juicy filling that will not become dry when cooked.

Reduce the oven temperature to 180°C/350°F/gas mark 4 and brush a 30 x 20 x 3cm (12 x 8 x 1¼in) or similar sized baking tin (pan) or ovenproof dish with olive oil. Add 1 layer of pastry, brush generously with olive oil, then add another layer of pastry and oil, continuing until you have used all 7 sheets. An even distribution of the filo (phyllo) is necessary, so place 1 sheet horizontally, then 2 sheets lengthways, and so on. Brush the last sheet with oil, then spread over the pumpkin and ricotta mix.

Using a spoon, evenly distribute spoonfuls of the mascarpone over the top of the tart, then swirl it into the pumpkin mix with a fork. Scatter over the pine nuts. Lift up the edges of the filo (phyllo) pastry, tuck them into the sides and corners of the tray and brush them with olive oil. Bake in the oven for 20 minutes, until the edges are golden brown. To serve, drizzle with olive oil, sprinkle with a little salt and add the extra oregano leaves, if you want.

Serve warm or slightly cooled, but it’s best eaten fresh. Store any leftovers in the fridge for about 5 days, warming up a little before serving, if you like.