Peel and take the seeds out of the butternut, rub with oil and roast in the oven until soft.
In the meantime, boil the barley until cooked through.
In a large bowl, mash the butternut and mix with the rest of the filling ingredients.
Laydown 2 clean and damp dish towels. Take 2 sheets of filo pastry out at a timeand lay down in a diamond shape, then lay out the next 2 sheets, overlapping,then the next 2. Brush with oil, then lay out the filling in a long straightrow and shape with your hands
Gently wrap use the towels to help you wrap the filling in the pastry to form a snake, brush with oil again and then gently coil into a snake.
Place in the oven to bake for 45 minutes or until golden brown and crispy. Sprinkle with flaked almonds and serve.