Butternut squash filo pie
One of my favourite vegetarian meals and it’s as easy as pie!
This butternut squash filo pie is a warming and filling meal that is perfect for those damp and dreary days. Ideal when all you really want is proper good pub food. Obvs gastro vibes, not the naff microwave stuff.
Although the main ingredient is butternut squash, it’s rammed full of delicious cheeses, red onion, spinach and even a cheeky bit of harissa to give a lil kick to your dish. If you’re anti-spiced, simply remove this. I just love any opportunity to add some heat. Serve up with some seasonal greens to really up the vegetable number and hit your 5 a day.
Now I know some of you will question whether this is a true pie as the pastry is only on the top, and I would tend to agree. But you can add a pastry base if you wanna fully encase this veggie baby. Nothing wrong with adding more beige to this dish.
I made this dish as part of my ’10 ways to up your dinner’ series over on Instagram as we all need a bit of a mid week refresh sometimes. For more meal inspo, you can find my dinner recipes here.
Ingredients
- 1 butternut squash, cubed
- 4 garlic cloves
- 1 red onion, thinly sliced
- 2 large handfuls baby spinach
- 3 tsp harissa
- 1 veg stock cube
- 1.7fl oz water
- 1/2 pack of feta
- Mozzarella (optional)
- 5/6 filo pastry sheets
- Oil to brush with
- Sprinkling of sesame seeds
- Salt and pepper to season
- Veg stock cube
Method
- Preheat the oven to 180c.
- Add your cubed butternut squash to a baking tray along with a drizzle of oil, salt and pepper and your garlic cloves. Place in the oven for around 20 minutes.
- Next, place your sliced red onion into a frying pan on medium-high heat with a dash of oil. Once starting to soften, squeeze out the roasted garlic and add this and the butternut squash to the pan.
- Crush around 1/3 of your butternut squash in the pan so you get a paste like texture.
- Next, add the harissa and baby spinach to the pan. Then add in your water and stock cube.
- Once the spinach has wilted, empty the content into an oven-safe bowl/ceramic tray/whatever you have and top with crumbled feta pieces. I also added mozzarella but this is completely optional.
- Next, oil up your filo pastry sheets and layer each one individually over the top of your tray. Puff up the sheets and make it a lil messy! The more bits sticking up the crispier it will get.
- Sprinkle over your sesame seeds and place in the oven for 20-25 minutes until golden. Enjoy!