To make the filling, prepare your whole grain and red lentils then drain them well and leave to one side. Take your diced onion, peppers and butternut squash and add to a saucepan over a medium low-heat with a good drizzle of oil.
Add your minced garlic along with the crushed chillies, cumin seeds, coriander, and fen-nel. Mix well and leave to sweat, covered, for 30 mins.
Take your dates and apricots and dice. Add them to your pan towards the end of the 30 mins cooking time along with salt and pepper, to taste. Remove from the heat and leave to cool for around 20 minutes.
Preheat your oven to 190°C/170C Fan/Gas 5 and grease the base and sides of a round baking tin (approx. 20cm/8in) with a little oil.
Lay out a long sheet of Country Range Baking Parchment, with enough space for you to layout three sheets of your filo pastry side by side, with the longest side facing you. Slightly overlapping each one, brushing in between with water. Then brush the top of your filo sheets lightly with oil.
Separate your filling into thirds and form it into a thin sausage through the centre of your filo sheets.
Working very carefully, fold the pastry closest to you over the filling, folding tightly and firmly along to encase your filling into one long ‘sausage’ shape.
Coil the pastry ‘sausage’ around into a pinwheel shape into the round baking tin. You have a spare filo pastry sheet that you can use to patch up any areas that crack or split.
Just before serving add crushed pistachios over the top along with a very light dusting of icing sugar.