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Butternut Squash and Feta Pie

A great dish to share with friends or family.


For the Filling

  • 1 butternut squash – peeled, deseeded and cut into chunks
  • 2 white onions
  • ½ tsp. cayenne pepper
  • 100g /3 ½ oz. of spinach
  • 150g /5 ½ oz. of feta cheese
  • 1 pack filo pastry
  • Olive oil

Step 1

Heat oven to 190°C / 374°F. Divide the butternut squash, onions and cayenne pepper into three and place into a S36 Pudding Basin. Cook for 25 minutes until the squash is soft and the onions are beginning to brown.

Step 2

Boil the spinach for 30 seconds until wilted. Squeeze out the excess liquid and mix into the cooked squash mixture. Mix in the feta and place 2 sheets of filo over each pie. Brush the tops of the pie with oil.

Step 3

Place back in the oven for a further 15-20 minutes until the pastry is golden and crisp.