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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
