Name: Butternut Squash & Spinach Filo Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice; 2 red onions, cut into wedges; 400g bag spinach; 1 tsp chilli flakes; Salt and freshly ground black pepper, to taste; 100g feta cheese, crumbled; 4 sheets filo pastry; 1 tbsp olive oil; Green salad, to serve

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Introduction

This butternut squash and spinach filo pie combines the sweetness of roasted squash with the earthy flavor of spinach and tangy feta, all wrapped in crisp, golden filo pastry. It’s a light yet satisfying vegetarian dish perfect for a cozy dinner or casual lunch.

A slice of savory pie sits on a white plate with a silver rim, showing four distinct layers. The top layer is thin, crispy, and golden brown with slightly curled edges, suggesting baked filo pastry. Below it is a light, translucent, soft layer with melted cheese texture. The third layer contains vibrant green spinach, appearing cooked and soft. The bottom layer is made of small chickpeas mixed with mashed orange vegetables, likely sweet potato or squash, giving it a textured and hearty look. The plate rests on a wooden surface with another plate blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
2 red onions, cut into wedges
1 tsp chilli flakes
400g bag spinach
100g feta cheese, crumbled
4 sheets filo pastry
1 tbsp olive oil
Green salad, to serve (optional)

Instructions

Step 1: Heat your oven to 220°C (200°C fan)/gas mark 7. Place the diced butternut squash, red onion wedges, and chilli flakes in an ovenproof pie dish or divide between 4 individual dishes. Season with salt and pepper.
Step 2: Roast the vegetables for 20 minutes, or until the squash is tender and the onions begin to char at the edges.
Step 3: Meanwhile, place the spinach in a colander and pour a kettleful of boiling water over it to wilt. Squeeze out any excess liquid.
Step 4: Stir the drained spinach into the roasted squash and onions mixture. Dot the crumbled feta cheese evenly over the top.
Step 5: Crumple the filo pastry sheets loosely and place them on top of the filling. Brush the filo with olive oil to help it crisp up.
Step 6: Return the pie to the oven and bake for another 15 minutes, until the filo is golden brown and crisp.
Step 7: Serve warm, optionally accompanied by a fresh green salad for a complete meal.

Tips & Variations

For extra crunch, sprinkle some toasted pine nuts or walnuts over the filling before adding the filo.
If you prefer a milder heat, reduce or omit the chilli flakes.
Use kale or Swiss chard instead of spinach for a different leafy green option.
Make individual pies using muffin tins for a party-friendly version.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the filo crisp, or microwave briefly but note the pastry may soften.

How to Serve

A slice of layered pie sits on a stack of two white plates on a wooden surface. The bottom layer is orange with small, chunky pieces resembling cooked chickpeas or lentils. Above this is a thin dark green layer of cooked leafy greens, topped by a thick light beige layer mixed with translucent pieces, possibly onions. The top layer is a golden brown, flaky, and crispy phyllo dough with flaked edges curling upwards. The pie shows a clear division of textures from dense and soft at the bottom to light and crispy at the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie in advance?

You can assemble the pie up to the point of baking, cover it, and refrigerate for a few hours. Bake from chilled, adding a few extra minutes to the cooking time.

Is this recipe suitable for freezing?

It’s best enjoyed fresh as filo pastry tends to become soggy when frozen and reheated.