Place filo pastry on oven tray lined with baking paper and brush with melted butter.
Sprinkle with a little sea salt and chilli powder and bake in the preheated oven on the second shelf for 5-8 minutes until golden.
Leave to cool, then break into small pieces. Allow the oven to cool down.
Heat oil in a frying pan. Season the veal fillet with salt and pepper, and brown all over. Mix the cocoa and chilli powder and coat the meat in the mixture.
Preheat the oven to 85C conventional.
Roast the meat on the third shelf for 1 hour. The core temperature should reach 60-65C.
Peel the pumpkin, chop the flesh and fry gently in butter.
Add the coconut milk and simmer for 10 minutes.
Purée in a food processor and season with salt, pepper and lime juice.
To make the garnish, wash and dry the spinach leaves. Mix together the olive oil, vinegar and honey, and use to dress the spinach.
Once the veal is cooked, toss in foaming butter, then cut into slices. Spoon some of the creamed pumpkin onto individual serving plates and top with alternating layers of veal, filo pastry and spinach.