Description
A delicious and vibrant Butternut Squash & Spinach Filo Pie featuring tender roasted butternut squash and caramelized onions combined with fresh spinach and tangy feta cheese, all encased in crisp, golden filo pastry. Perfect as a wholesome vegetarian main dish accompanied by a fresh green salad.
Ingredients
Scale
Vegetables
- 1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
- 2 red onions, cut into wedges
- 400g bag spinach
Spices & Seasonings
- 1 tsp chilli flakes
- Salt and freshly ground black pepper, to taste
Dairy
- 100g feta cheese, crumbled
Pastry & Oils
- 4 sheets filo pastry
- 1 tbsp olive oil
Optional
- Green salad, to serve
Instructions
- Preheat and roast vegetables: Heat the oven to 220°C (200°C fan)/gas mark 7. Place the diced butternut squash, onion wedges, and chilli flakes in an ovenproof pie dish or four individual dishes. Season with salt and pepper, then roast for 20 minutes until the squash is tender and the onions start to char at the edges.
- Prepare spinach: While the vegetables roast, place the spinach in a colander and pour over a kettleful of boiling water to wilt it. Squeeze out any excess liquid thoroughly to prevent sogginess.
- Combine spinach with roasted mix: Stir the squeezed spinach into the roasted squash and onion mixture until well combined.
- Add feta and assemble pie: Dot the crumbled feta cheese evenly over the vegetable mixture. Crumple the filo pastry sheets loosely and place them on top to cover the filling. Brush the filo generously with olive oil to ensure a golden, crisp finish.
- Bake pie: Return the assembled dish to the oven and bake for a further 15 minutes until the filo pastry is golden and crisp.
- Serve: Remove from the oven and serve warm, optionally with a fresh green salad on the side to complement the flavors.
Notes
- Be sure to squeeze the spinach thoroughly after wilting to avoid excess moisture in the pie.
- For extra crispiness, brush each layer of filo with olive oil or melted butter before assembling.
- You can customize the spice level by adjusting or omitting the chilli flakes.
- This pie can be prepared in individual dishes for portion control or as a larger pie for sharing.
- Leftovers can be refrigerated and gently reheated in the oven to maintain pastry crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: butternut squash pie, spinach filo pie, vegetarian pie, roasted squash recipe, healthy filo pastry dish, Mediterranean vegetarian meal
