Step 1 Preheat oven 180°C. Place pumpkin onto a large baking tray lined with baking paper and spray lightly with oil. Sprinkle with cumin and paprika. Roast for 25–30 minutes, or until golden and tender, then cool for 5 minutes.
Step 2 Meanwhile, place spinach into a large heatproof bowl, cover with boiling water and set aside for 30 seconds. Rinse under cold running water, drain well, squeezing out as much excess water as possible, then roughly chop. Combine pumpkin, spinach, lentils, chives, ricotta and pine nuts in a large bowl.
Step 3 Place filo sheets onto a clean work surface, cover with a tea towel, then a damp cloth to prevent drying out when you’re not working with them. Spray one sheet of filo with oil, top with another sheet of filo, spray with a little more oil, then fold in half. Place 1/4 of the mixture along a long edge of the filo, leaving a 6cm border on three sides. Fold in the ends and carefully roll to enclose filling. Repeat with remaining sheets of filo and vegetables to make 4 parcels. Spray tops of filo parcels with oil and sprinkle with extra paprika.
Step 4 Place parcels onto a baking tray lined with baking paper. Bake for 20 minutes, or until golden brown. Meanwhile, combine salad leaves and cherry tomatoes. Drizzle with balsamic. Serve parcels with a dollop of yoghurt and the salad.