Note: The cranberries may mark your baking tray, so line it with foil if you wish to avoid this.

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2 sweet potatoes (or about 350g), peeled and cut into 1–2cm chunks

1 butternut squash, peeled, deseeded, and cut into 1–2cm chunks

vegetable oil

1 tbsp ras el hanout

1 cup fresh cranberries

1 onion, thinly sliced

4 large garlic cloves, peeled

1 bag baby-leaf spinach

1 small bunch sage, leaves sliced

5 sheets filo pastry

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1. Heat oven to 200C/180C fan/gas 6.

2. Put the potatoes and squash on a baking tray, toss with 1 tbsp of oil and the ras el hanout, season and roast for 10 mins. Then add the cranberries and roast for a further 15 mins.

3. While the vegetables roast, wilt the spinach in two batches in a large, dry frying pan over a medium heat. Then place in a colander and allow to cool.

4. Meanwhile, heat 1 tbsp oil in the frying pan and cook the onion over a medium heat for about 7-10 mins to soften.

5. Crush 2 of the garlic cloves. Stir in the crushed garlic and sage and cook for another minute or two.

6. Remove from the heat and add the roasted vegetables. Season a little.

7. Squeeze as much liquid out of the spinach as possible. Thinly slice the remaining 2 garlic cloves. Put a separate pan over a medium heat and heat 1 tbsp oil, then fry the sliced garlic until lightly golden. Tip this into the spinach and season to taste.

8. Line a 20cm square tin with a rectangle of baking parchment that comes up two sides of the tin. Brush all sides with a little oil.

9. Put 1 sheet of filo pastry in the tin, brushing the bottom and sides with a little more oil, then add another piece of filo going in the other direction.

10. Brush with more oil on the bottom and sides, and repeat with another 2 sheets of filo pastry.

11. Spoon half the sweet potato mixture into the tin. Then add the spinach in a layer on the top before adding the rest of the sweet potato. Fold over the filo pastry to cover, brushing the top with a little more oil.

12. Brush the last piece of filo pastry with oil, then scrunch on top of the parcel.

13. Put in the oven and bake for 30 mins.

14. To serve, use the baking parchment to lift the parcel out of the tin.