Squash and spinach pie
- February 2012
- Serves 4
- 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.
- 34.6g (17.3g saturated)
- 32g (13.6g sugars)
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.
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.
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