I love rosemary and it goes so well with pumpkin. The rosemary and cumin seeds add a nice touch to the pastry. I use goat feta because I love the flavour, but you can use any feta you like.

Pastry Ingredients:

2 cups of plain flour
2 tblsp of chopped fresh rosemary
2 tsp of dried cumin 
1/2 tsp sea salt
2 eggs lightly beaten
4 tblsp olive oil
2 tblsp water

Pastry Method:

Turn the oven on to 200°c (to cook pumpkin for filling - see below)
Sift the flour into a large bowl, add chopped rosemary, cumin seeds and salt. Lightly stir.

Add the lightly beaten eggs, oil and water mix to a firm dough.
Knead gently until smooth.
Cover and place in the fridge for 30 minutes.

Prep the ingredients for the filling - see below.

Roll pastry out on floured bench/board and line a greased round shallow pie dish with the pastry - trim/pinch/tear edges as desired.

If I roll out the pastry quite thin I usually have enough pastry to fill two individual pans as well (these are great as extras for the hungry offspring, but you will have to add a little extra ingredients for the filling) 

Cover the pastry with baking paper and fill with dried beans  (I reuse the same ones over each time I bake, store them in a well sealed container once they have cooled)
Bake in a moderately hot oven (200°c) for 15 min. Remove the beans and paper and bake pastry for a further 10 min or until the pastry looks slightly golden.
Remove from oven and let cool.

Filling Ingredients:

2 cups of (1-2 cm) diced pumpkin 
3 tblsp of rosemary leaves picked off the stems.
1 tblsp of olive oil
2 shallots chopped 
2 cups of roughly chopped spinach (you could also use kale, rocket or some other similar green) 
100g of feta cheese chopped into cubes
4 eggs lightly beaten
200 g sour cream 
2 tblsp pumpkin seeds 

Filling Method:

Place the chopped pumpkin, rosemary and oil into a baking dish and cook in the oven 200°c till the pumpkin is almost cooked through and brown on the edges. Stir once during cooking time.
Fry the shallots in a small fry pan with a little oil  till softened, remove and set aside. In the same pan lightly blanch the spinach, you don't want to cook it, but gently heat it till it collapses slightly. Remove from heat and set aside.
Lightly beat the eggs and add the sour cream, season with a little sea salt and some fresh cracked pepper.

I like to place some of the greens in the pastry shell first, then add the pumkin, tuck in the feta, then add a bit more green on top, but layer how you like!
Pour in the egg, sour cream mixture, then top with some pumpkin seeds.

Bake in the oven for 20-30 minutes.