Butternut Squash, Mild Feta, Spinach and Filo Pie

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Ingredients

  • 1kg squash, peeled and cubed
  • 1 tbsp olive oil
  • salt and black pepper
  • 50g pine nuts
  • 500g baby spinach leaves
  • 1 garlic clove
  • 1/2 tsp ground nutmeg
  • 200g Yamas! Mild Feta, diced
  • 125g vegetarian ricotta
  • 2 free-range eggs
  • 6-8 sheets filo pastry
  • 50g butter, melted
  • 1 tbsp poppy seeds

Nutritional Information:

Calories: 403
Fat: 22.8gg

How To Cook

  1. Preheat the oven to 190C/375F/Gas 5. Place the squash in a roasting tin, toss in the olive oil and season. Cook for about 15-20 minutes, until tender. Reduce the oven to 180C/350F/Gas 4.
  2. Place the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out the excess water. Place in a food processor with the eggs, ricotta, nutmeg, garlic and half the feta cheese. Process to make a coarse purée. Season. Stir in the pine nuts and remaining feta cheese.
  3. Brush the base and sides of a 20.5cm loose-bottomed cake tin with a little butter, then brush the filo pastry with butter and line the tin, leaving about 7.5-10cm overhang at the edges.
  4. Add a layer of butternut squash, then cover with half the feta and spinach mixture, repeat the layers and fold over the excess filo pastry. Brush with butter and sprinkle over the poppy seeds.
  5. Place on a preheated baking tray and cook for 45 minutes or until firm and golden brown.
    6. http://www.yamasdairy.com
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Cheat’s Pizza Picante
 2 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

Recipe-IDEAS

You might also like

Baked Cheesecake with Raspberries, Popcorn and White Chocolate Sauce
No rating - be the first!
Christmas Cake and Brandy Parfait
No rating - be the first!
Half Fat Cheese and Herb Scones
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Butternut Squash, Mild Feta, Spinach and Filo Pie
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • 1kg squash, peeled and cubed
  • 1 tbsp olive oil
  • salt and black pepper
  • 50g pine nuts
  • 500g baby spinach leaves
  • 1 garlic clove
  • 1/2 tsp ground nutmeg
  • 200g Yamas! Mild Feta, diced
  • 125g vegetarian ricotta
  • 2 free-range eggs
  • 6-8 sheets filo pastry
  • 50g butter, melted
  • 1 tbsp poppy seeds
    How to Cook
  1. Preheat the oven to 190C/375F/Gas 5. Place the squash in a roasting tin, toss in the olive oil and season. Cook for about 15-20 minutes, until tender. Reduce the oven to 180C/350F/Gas 4.
  2. Place the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out the excess water. Place in a food processor with the eggs, ricotta, nutmeg, garlic and half the feta cheese. Process to make a coarse purée. Season. Stir in the pine nuts and remaining feta cheese.
  3. Brush the base and sides of a 20.5cm loose-bottomed cake tin with a little butter, then brush the filo pastry with butter and line the tin, leaving about 7.5-10cm overhang at the edges.
  4. Add a layer of butternut squash, then cover with half the feta and spinach mixture, repeat the layers and fold over the excess filo pastry. Brush with butter and sprinkle over the poppy seeds.
  5. Place on a preheated baking tray and cook for 45 minutes or until firm and golden brown.
Copyright © Maze Media (2000) Limited