Butternut Squash & Feta Pie
00h 20
00h 45A hearty and healthy family favourite. This pie is filled with butternut squash, feta and spinach and topped with light and crispy filo pastry.
Makes 3 medium pies.
Ingredients and Method
Ingredients
- 1 Butternut Squash, peeled, deseeded and cut into chunks
- 2 White Onions
- 1/2 tsp Cayenne Pepper
- 100g Spinach
- 150g Feta Cheese
- 1 pack Filo Pastry
- Olive Oil
Method
- Heat oven to 190°C / 374°F. Divide the butternut squash, onions and cayenne pepper evenly between three S36 Pudding Basin. Cook for 25 minutes until the squash is soft and the onions are beginning to brown.
- 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.
- Place back in the oven for a further 15-20 minutes until the pastry is golden and crisp.
