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Recipes
Squash and spinach pie
recipe
By
Lizzie Kamenetzy & Lucy Williams
Serving instructions
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Serves 4
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Takes 20 minutes to make, 35-40 minutes to cook
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Rating
This is a fabulous vegetarian dish and would also work well made as individual parcels as a starter (see tip).
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 (see easy chicken curry tip, p17)
- 200g Greek-style salad cheese, chopped (see box, p22)
- 150ml Greek-style yogurt (see box, p22)
- 50g butter, melted
- 4 large sheets of filo pastry
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 26cm x 16cm or similar shallow tin so the ends overhang. Repeat with 2 more sheets, laying them crossways alternately, so ?you get a good amount of pastry overhang on all sides of the tin.
- 3. Spoon the squash and spinach filling 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.
Nutritional info
PER SERVING 513kcals, 34.6g fat (17.3g saturated), 17.8g protein, ?32g carbs (13.6g sugars), 2.8g salt, 6.9g fibre
Chef's tip
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.
These would work well as individual filo parcels, too. Serve one for a veggie guest, then 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. ?