Filo Feta butternut squash and spinach pie by Denise Walker

Filo Feta butternut squash and spinach pie by Denise Walker

Posted by Competition Entrant on 14/01/2014

  • Vegetarian
  • Blog post
  • 0 of 5 0
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Can be made with these products:

Ingredients

1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
2 red onions, cut into wedges
1 tsp chilli flakes
400g bag spinach
100g feta cheese, crumbled
4 sheets filo pastry
1 tbsp olive oil

Entered by Denise Walker on 14/01/2014

This was made when i had nothing in the fridge or cupboard - it was bashed together and my lovely love it and this has became a family teatime favourite. 

Method

Heat oven to 220C

  1. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender.
  2. Put the spinach in a colander and pour over a kettle of boiling water.
  3. Squeeze out any excess liquid and stir into the squash.
  4. Crumble feta, put pastry on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is gold.

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Ingredients

1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
2 red onions, cut into wedges
1 tsp chilli flakes
400g bag spinach
100g feta cheese, crumbled
4 sheets filo pastry
1 tbsp olive oil

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