Name: Butternut squash & spinach filo pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
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)

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Butternut squash & spinach filo pie

Butternut squash & spinach filo pie

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.1 out of 5.73 ratingsRate

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This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal294

low
fat10g
saturates4g
carbs40g
sugars17g
fibre8g
protein12g
salt1.4g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.
step 2

Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

Recipe from Good Food magazine, March 2012

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A star rating of 4.1 out of 5.73 ratings

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