Squash and spinach pie

Squash and spinach pie

This spinach and squash pie is a fabulous vegetarian dish and would also work well made as individual parcels as a starter.

Squash and spinach pie

  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 35-40 minutes to cook

This spinach and squash pie is a fabulous vegetarian dish and would also work well made as individual parcels as a starter.

Nutrition: per serving

Calories
513kcals
Fat
34.6g (17.3g saturated)
Protein
17.8g
Carbohydrates
32g (13.6g sugars)
Fibre
6.9g
Salt
2.8g

Ingredients

  • 3 tbsp olive oil
  • 1 butternut squash (about 770g), peeled and cut into small wedges
  • 2 tsp chilli flakes
  • 400g frozen spinach, defrosted and squeezed dry
  • 200g Greek-style salad cheese, chopped
  • 150ml Greek-style yogurt
  • 50g butter, melted
  • 4 large sheets of filo pastry
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan, then fry the squash over a medium-high heat for 10 minutes until tender, adding the chilli flakes towards the end of cooking. Transfer to a bowl to cool a little, then mix in the spinach, cheese and yogurt. Season well, then set aside.
  2. Butter a sheet of filo pastry and use to line a roughly 26cm x 16cm shallow tin so the ends overhang. Repeat with 2 more sheets, laying them in alternate directions, so you get a good amount of pastry overhang on all sides of the tin.
  3. Spoon the squash and spinach filling evenly into the prepared tin in an even layer. Cut the remaining sheet of filo in half, butter both pieces and lay over the top of the filling. Fold the overhanging pastry into the centre to encase the filling.
  4. Brush the top of the pie with a little more melted butter, then bake in the oven for 25-30 minutes until golden and piping hot. Turn out or slice in the tin into portions.

Nutrition

Calories
513kcals
Fat
34.6g (17.3g saturated)
Protein
17.8g
Carbohydrates
32g (13.6g sugars)
Fibre
6.9g
Salt
2.8g

delicious. tips

  1. These would work well as individual filo parcels, too. You could serve one for a veggie guest and freeze the rest. In step 2, line 4 individual ramekins or pie moulds with the buttered filo. Fill, cover and bake for 20 minutes until golden.

  2. Freeze … the finished cooked pie, wrapped well, for up to a month. Defrost fully overnight in the fridge, then reheat in the oven until piping hot throughout.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian Christmas dinner recipes

Butternut squash, spinach and goat’s cheese pie

A vegetarian pie recipe made with seasonal autumn vegetables and...

Save recipe icon Save recipe icon Save recipe
Save recipe icon Save recipe icon Save recipe

Filo pastry recipes

Squash, spinach and chickpea filo pie

Donal Skehan’s fantastic vegetarian pie, made with squash, spinach and...

Save recipe icon Save recipe icon Save recipe

Squash recipes

Butternut squash and blue cheese puff pies

This quick autumnal recipe combines cheat’s ingredients to make a...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.