Harissa Roasted Squash & Feta Pie Recipe

Introduction

This Harissa Roasted Squash & Feta Pie is a vibrant, flavorful dish that combines spicy harissa with sweet roasted squash and creamy feta. Wrapped in crispy filo pastry, it’s perfect for a comforting lunch or dinner that impresses with minimal effort.

Ingredients

• 1 butternut squash, peeled and chopped into chunks
• 2 red onions, chopped into wedges
• 4 tbsp olive oil
• 1 tsp cumin seeds
• 3 tbsp harissa
• 100g feta
• 4 sheets of filo pastry (about 150g)
• 4 tbsp tahini
• 1⁄2 lemon, juiced

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas 6. In a large roasting tin, combine the butternut squash and red onion wedges with 1 tablespoon of olive oil, most of the cumin seeds, 2 tablespoons of harissa, and seasoning. Roast for 35-40 minutes, tossing once or twice, until the vegetables are soft and have charred spots. Let cool slightly.
2. Step 2: Roughly mash the roasted vegetables with a potato masher, leaving some chunks for texture. Stir in the crumbled feta and adjust seasoning with salt if needed. The roasted vegetables can be prepared a day in advance and stored chilled.
3. Step 3: Unravel the filo pastry sheets and brush one sheet generously with some of the remaining olive oil. Keep the other sheets covered with a damp tea towel to prevent drying. Place the oiled sheet into a 22cm loose-bottomed cake tin, letting some pastry hang over the edge. Repeat with the other three sheets, turning each one about 45 degrees to cover evenly.
4. Step 4: Spoon the squash and feta filling into the pastry-lined tin. Pull the overhanging pastry up and scrunch it toward the center to enclose the filling. Sprinkle with the remaining cumin seeds and brush the top with a little more olive oil.
5. Step 5: Reduce the oven temperature to 190°C (170°C fan)/gas 5. Bake the pie for 30 minutes until the filo pastry is crisp and golden brown.
6. Step 6: While the pie bakes, whisk together the tahini, remaining harissa, lemon juice, and 4 tablespoons of water. Season the sauce to taste.
7. Step 7: Remove the pie from the oven and transfer it to a serving plate. Slice into wedges and serve with the tahini sauce for drizzling. The pie can also be served at room temperature if preferred.

Tips & Variations

• For a nuttier flavor, lightly toast the cumin seeds before adding them to the squash and onions.
• Swap butternut squash for pumpkin or sweet potato for a different twist.
• Add chopped fresh herbs like parsley or coriander to the filling for extra freshness.
• Use spinach or kale in the filling for added greens and nutrition.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the oven at 180°C until warmed through to maintain crisp pastry. The tahini sauce is best made fresh but can be kept in an airtight container in the fridge for up to 2 days. Stir well before serving if it separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, replace feta with a firm tofu or a vegan cheese alternative. Ensure your filo pastry is vegan-friendly as some brands use butter.

Can I freeze the pie?

This pie is best enjoyed fresh for crispy pastry, but you can freeze the roasted squash filling separately in an airtight container for up to 1 month. Defrost before assembling and baking.

Harissa Roasted Squash & Feta Pie Recipe

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★★★★★

5 from 141 reviews

• Author: Ethan
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Harissa Roasted Squash & Feta Pie is a vibrant, flavorful vegetarian dish featuring tender roasted butternut squash and red onions seasoned with harissa and cumin seeds, combined with creamy feta cheese, all enveloped in crisp, golden filo pastry. Served with a tangy tahini and harissa drizzle, it’s perfect for a comforting lunch or dinner with Middle Eastern flair.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 butternut squash, peeled and chopped into chunks
• 2 red onions, chopped into wedges
• 4 tbsp olive oil, divided
• 1 tsp cumin seeds, divided
• 3 tbsp harissa, divided
• Salt and pepper, to taste

Pie Filling

• 100g feta cheese
• 4 sheets filo pastry (about 150g)

Tahini Sauce

• 4 tbsp tahini
• 1/2 lemon, juiced
• Remaining harissa from ingredients (approx. 1 tbsp)
• 4 tbsp water
• Salt, to taste

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Instructions

1. Roast the Vegetables: Preheat the oven to 200°C (180°C fan/gas mark 6). In a large roasting tin, combine the chopped butternut squash and red onion wedges with 1 tablespoon of olive oil, most of the cumin seeds (reserve some for topping), 2 tablespoons of harissa, and season with salt and pepper. Roast for 35-40 minutes, tossing once or twice, until the vegetables are soft and charred at spots. Remove from the oven and allow to cool slightly.
2. Prepare the Filling: Using a potato masher, roughly mash the roasted vegetables, keeping some chunks intact for texture. Stir through the crumbled feta cheese and adjust seasoning with salt if needed. The vegetable mixture can be made a day ahead and refrigerated.
3. Assemble the Pie: Unroll the filo pastry sheets and keep them covered with a damp tea towel to prevent drying out. Brush one sheet generously with olive oil and place it oiled-side down into a 22cm loose-bottomed cake tin, allowing some pastry to hang over the edges. Repeat with another sheet, rotating it by about 45 degrees over the first, then layer the remaining two sheets similarly, so the pastry creates an overlapping, crinkled effect.
4. Add Filling and Finish Assembly: Spoon the prepared vegetable and feta filling evenly over the layered filo pastry in the tin. Gather the overhanging pastry and scrunch it gently toward the center to enclose the filling. Sprinkle the reserved cumin seeds on top and brush the exposed pastry with a little more olive oil.
5. Bake the Pie: Reduce the oven temperature to 190°C (170°C fan/gas mark 5). Bake the pie for 30 minutes or until the filo pastry is crisp, golden brown, and flaky. Remove from the oven and allow to cool slightly.
6. Make the Tahini Harissa Sauce: While the pie is baking, whisk together tahini, remaining harissa (approximately 1 tablespoon), lemon juice, and 4 tablespoons of water in a small bowl. Season with a pinch of salt and adjust consistency if needed. This sauce can be drizzled over warm or cooled pie slices before serving.
7. Serve: Carefully remove the pie from the tin, place it on a serving plate, slice into wedges, and serve with the tahini harissa sauce either drizzled over or on the side for dipping. The pie can be enjoyed warm or at room temperature.

Notes

• You can prepare the roasted vegetable filling a day in advance and store it in the fridge to save time on the day of baking.
• Adjust the amount of harissa to suit your spice tolerance—add more for extra heat or lessen for a milder dish.
• Use a loose-bottomed cake tin to easily remove the pie without breaking the delicate filo layers.
• If you prefer, substitute butternut squash with other winter squash varieties like kabocha or acorn squash.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Pie
• Method: Baking
• Cuisine: Middle Eastern

Keywords: harissa, roasted squash, feta pie, vegetarian pie, filo pastry, tahini sauce, Middle Eastern recipe, autumn dish