Butternut Squash & Feta Pie

00h 20
00h 45

A 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

  1. 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.
  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.
  3. Place back in the oven for a further 15-20 minutes until the pastry is golden and crisp.

Products you will need